Japanese aesthetics pervade the interior, styled as a tea-ceremony room. Ko Ishikawa and his fellow chef man their respective stations, a dynamic duo of sushi preparation. For full appreciation of the flavours of each fish, omakase menus include a generous range of items. Nigiri are formed small so guests can sample a wide range of flavours. Tuna is marinated in soy sauce, but briefly; soy syrup for conger eel is restrained in sweetness. Snacks showcase Ishikawa’s experience with Japanese cuisine.