It's truly a one-man show at this restaurant named for the chef who takes on everything from drink orders and clearing plates to preparing and serving the food. Thankfully for him there are only a handful of seats at his counter, and just two seatings nightly. Reservations are a must, not only because of the limited seating, but because this well-priced omakase has seats going quickly. 
The menu is nigiri forward, and while most will arrive simply dressed with just a stroke of nikiri and wasabi, some items, like the Hokkaido uni draped with a thin slice of squid and cooked seaweed have a bit more flair. The unfussy sensibility contines through to dessert with a yuzu granita.