Owner-chef Keita Aoyama treasures the Edomae cuisine skills he acquired through apprenticeships in Hokkaido and Tokyo. Fish floss is sandwiched between rice and either gizzard shad or prawn. Nitsume-coated anago is rich and flavoursome. Mindful of the simple joy of filling one’s cheeks, the nigiri are generously portioned. Sushi toppings are cut thick and paired with akazu-seasoned rice. Tamago-yaki with Shiba shrimp wraps up the meal. Polished skills are evident in every dish.