A wabi-inspired atmosphere, reminiscent of a traditional tearoom. A traditional cook stove mounted in the kitchen affords a view of the chef’s handiwork with charcoal brazier and broad-brimmed pot for cooking rice. The smoky scent of snacks from the brazier fills the air, while rice from the chef’s native Nagano cooks in the pot. Nigirizushi hews close to tradition, with white-fleshed fish, tuna, gizzard shad, shrimp, sea urchin and conger eel forming the core lineup. Three tuna pieces follow in succession—medium-fatty tuna seasoned in salt, soy-sauce marinated tuna, and rich fatty underbelly tuna—displaying a distinctive flair. Sushi rice enlivened with salt and vinegar keeps the sake going down smooth.