The chef set his sights on becoming a sushi chef while still in primary school. His family was in the fishing business, so he admired the work of sushi chefs and began by imitating it at home. Restless curiosity supported him in developing a distinctive approach to the craft. For nigirizushi, he focused on techniques for resting and marinating sushi pieces. With an unerring eye for the nature of each fish type, he chooses red-vinegared or white-vinegared sushi rice depending on the fish. The menu interweaves side dishes and nigiri for variation, heightening guests’ sense of anticipation.