The hustle and bustle of the outside is completely avoided, and one can’t see the passersby and cars on the street, as the restaurant is situated one floor below street level. One might fall into temptation as it is such a natural and quiet interior. One gets an immediately good impression from the beautiful interior of the restaurant, which just opened in July of 2005. One step inside and the first place your eyes jump is to the glass case used as the sushi counter. They don’t use anything from the day before and only use the freshest fish and seafood on the day it has arrived. The rice won’t be used if it has been standing for more than eight hours. There is a strict quality control, which allows them to deliver only the finest cuisine to the customers.
There is a feeling that the bigger the sushi fish the lower the quality, and the smaller the piece that you’re going without. However, here, the sushi rice and the fish itself are perfectly balanced. There are conditions in place that allow one to really experience a delicious tasting piece of sushi, such as how thick the fish are sliced. The essential fresh fish that is used has to have a perfect aura and elasticity to it that melts in the mouth, and the goodness of the materials and freshness can be immediately taken in. Mostly filled with repeat customers, the goal is that the establishment strives to make sure that once they’ve tried the food that they’ll want to come back again.
The salmon roll is salmon baked in the oven, then rolled with tempura batter bits and a special garlic sauce. Once the cuisine makes it to the table, there is aroma of garlic and it immediately stimulates your hunger. Inside of the roll is emphasized the meaty salmon. Perfectly matched is how the shiso beefsteak leaf accents the spiciness of the roll. Also, the beef ribs marinated in their homemade sauce is a definite recommendation. The beef ribs flavor doesn’t overpower the sweetness of the seasoning, and one can taste the goodness of the cook’s 30 years of efforts.