Good sushi starts with the rice – here it’s a mix of Koshihikari from Kakomachi and Nanatsuboshi from Hokkaido, cooked in Mount Fuji spring water and seasoned with a blend of akazu and regular sushi vinegar. Chef Nomura, who moved to Taiwan years ago, sets the bar high for every detail of the dining experience – the fish is aged properly and sliced skilfully. The marinated silver-skinned fish and the anago are not to be missed.