A counter of hinoki cypress in a cosy interior. The chef is a man of few words, devoting himself to the sushi he’s forming. He uses two types of sushi rice to ensure harmony between rice and sushi toppings: rice vinegar with white-fleshed fish and red vinegar with fatty cuts, for example. Soy-marinaded tuna is wrapped in nori after it is formed, in the style of tekkamaki. The basis is Edomae sushi but with respect for Kansai culture. The inventiveness of the chef’s work makes it all the more impressive.