Located off the beaten path and in a modest strip mall, this mini sushi counter has been a mighty hit since throwing open its doors. Inside, servers move about with quiet efficiency as soft jazz plays in the background.
Guests are in good hands here, where Chef/owner Takeaki Tadokoro along with young chef, Tatsuro Tsuchiya, take great pleasure in providing them with a delightful dining experience. Attention to detail is a hallmark, as sauces are homemade and the fish of the day rests within a wood box awaiting very special treatment. The omakase, complete with a changing selection of fish, is seemingly the most popular option. Whether it includes those creamy and meaty oysters from British Columbia or succulent scallops from Hokkaido, this kitchen team turns out only the most superior and subtly seasoned ingredients. To wit: a mix of sea urchin from California and Hokkaido topped with ikura hits all the right notes, thanks to its rich flavors; while golden eye snapper with a thin veil of kombu is a salty treasure. Bluefin tuna is yet another highlight, marinated with ponzu and enhanced by yuzu kosho.
Walk-ins are welcome at lunch, but reservations are a must for dinner.