The spotlight here is on the talented Chef Nobuyuki Shikanai, who commands the room’s attention as he performs his magic before the few coveted seats along his counter. Beyond this, the space has a row of tables where you might observe a group indulging in a tuna rib that appears large enough to feed an army. Unlike the monastic aura often found elsewhere, the mood at this restaurant is upbeat and service is swift.
Omakase is the best way to sample the team's artistry. It's also profoundly personal, as each morsel arrives in cupped hands to be enjoyed with your fingers. Pieces are precise in that traditional Edomae style. Overall, the meal is a progression from light and firm fish to vivid and buttery varieties, with exciting stops along the way.