OUR CRAFT
How we
make sushi.
The work that goes into a single piece, from sourcing to the moment it reaches you.
Choosing the season, day by day
What we buy depends on the season and on the state of the fish that morning. Even for the same fish we use it only at its best moment, so the menu changes from day to day.
From the knife to the counter
How it is cut, how long it rests, at what temperature — each step is timed so the piece is right the moment it reaches you. At the counter you can watch all of it.
Stone, wood and the plate
Stone, wood, blue-and-white porcelain: we choose plates that let the colour of the fish show. A dish worth photographing should also be the shape that tastes best.
Sake that stays beside the sushi
Some of our bottles are poured nowhere else in Atsugi. We look for sake that lengthens the aftertaste of a piece rather than competing with it.
Written down it sounds complicated, but what we do is simple: take good fish, give it the best possible shape, and serve it at the best possible moment. We just keep doing that.
RESERVATION
The best piece of the day,
waiting for you.
Reserve by phone or through the contact form. Let us know the party size, time, budget and anything you would rather not eat.