Reservations may be hard to secure, but rest assured that it is completely worth the effort to dine here. This is a dining room cherished by expats yearning for a taste of home as well as sushi purists snapping iPhone shots faster than you can say “omakase.” The setting is discreet in every way, with a tidy interior that consists of little more than eight seats, a cypress bar, and that ever-present chef’s work station.
The menu is built around Edomae sushi, a style that Chef Akira Yoshizumi spent years perfecting in both Japan and New York. His training clearly pays off with food that is refined, delicate and beautifully balanced. Omakase highlights may include soy-glazed tako, delicate chawanmushi with squid and snapper; or grilled cod with finger lime and wasabi. Then move on to a parade of expertly crafted nigiri that is judiciously dressed and may showcase meltingly tender bluefin, rich ankimo, or seasonal buri dabbed with minced green onion for a zesty pop.
Clean flavors shine in each course; garnishes and sauces are kept to a minimum. For instance, wonderfully firm and surprisingly mild geoduck sashimi arrives with nothing more than wasabi and a sprinkle of black sea salt.