Mental readiness is a virtue of the sushi artisan that this chef strives to maintain. With ‘Ingredients First’ as his credo, the chef visits the market even on days when he isn’t buying, building relations with wholesalers. The proof is in the tuna: from snacks of fatty toro wrapped in nori to nigiri showcasing lean akami, medium-fatty chutoro and rich, melt-in-the-mouth otoro. Sushi rice temperature is varied to suit each topping. ‘Nikiri’, a reduced blend of soy sauce, mirin, sake, and broth, varies by item, balancing lightness and richness of flavour. Such subtle inflections bring to the fore the true flavour of the ingredients.