Omakase from a veteran of Japanese cuisine. The meal begins with grated vegetables and appetizers. Nigiri emphasises the toppings, with fish cut thick and sushi rice more modest in quantity. Smaller sushi pieces enable guests to sample a variety of fish to their hearts’ content. An ingenious twist is that the soy sauce varies by topping: shrimp is served with egg yolk steeped in soy sauce, fatty tuna with foamy soy sauce, and so on. This self-taught sushi artisan never stops learning and rewarding guests with the results of his labours.