The chef here is from Hokkaido and serves only the finest fish flown in from Japan four times a week with sushi rice dressed in a secret blend of vinegars. The omakase menu emphasizes freshness and umami over aging, with kinmedai, sayori and kasugodai standing out in particular. Dinner runs in two sessions starting at 18:00 and 20:00. With only eight counter seats and a private room that seats six, reservations are mandatory.