Satoshi Ichijo was still a boy when he set his sights on a career in sushi. Doted on by the workers at the sushi place his mother worked at, little Satoshi was drawn to the way the sushi chefs comported themselves, full of humanity and kindness. Ichijo’s artisanal skills shine in the gizzard shad marinated in vinegar, lightly seasoned and simmered anago and tamago-yaki prepared with Shiba shrimp. He forms his sushi from akazu-seasoned rice, inheriting a culture handed down from his predecessors.