The owner-chef certainly pays attention to detail: a hinoki counter crafted from one 150-year-old tree, organic sushi rice from one specific farm in Yamagata Prefecture, cooked in Hokkaido spring water and top-notch produce and fish exclusively from small farms in Japan. The chef excels in ageing raw fish, but the abalone cooked in sake for eight hours, and his rice bowl with uni, ikura, chopped toro and onsen tamago also deserve special mention.