There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman.
The Ash Room seats seven at the counter and offers a pure expression of seasonal nigiri, while the 200-year-old hinoki bar is where the sensei prepares a tasting menu in addition to the omakase. Commence with cooked dishes like tilefish broth with mozuku seaweed or hay-smoked bonito with shiso leaves and shaved nori. Sushi is masterfully prepared with fresh catch from Tokyo's Toyosu market and points beyond. Imagine Norwegian crab, Spanish bluefin tuna and Kyushu uni; tailed by nigiri like deliciously chewy squid and scallop.