MICHELIN Guide’s Point Of View
Authenticity and tradition are paramount in this very special and extraordinary little sushiya, which is sure to leave guests stunned from the start. Outside, there is nothing more than a modest, narrow beige-tiled façade with an enigmatic “Q” hanging above the door. Inside, vintage Japanese masks, pottery and lithographs bring a certain soul and spirit to the space. A comfy banquette may be inviting for small groups, but the best perches in the house are found at the ten-seat dining counter. From the moment you walk in to the rapid succession of wonderful nigiri, everything here seems steeped in a sense of calm. This begins with Chef Hiroyuki Naruke, who gracefully prepares each course and thoughtfully serves each diner-virtually from his own hands. Edomae sushi arrives as an omakase of fine fish, while some meals commence with downright flawless amberjack sashimi mingled with onions and soy-each morsel is sliced, seasoned and set before your eye. Just as popular is an arrangement of nigiri beginning with Hokkaido scallops, then kohada, fatty tuna and so much more. The complete and sublime pleasure of dining here extends right to the custardy tamago, layering soft eggs and a savory shrimp purée.