Tucked away in an alley, this omakase sushi-ya sports a low-key façade that gives way to a wood-rich interior with an itamae counter, in keeping with the cuisine. Chef Lai, a veteran of Japanese cuisine, brings out the natural umami of the best fish in season with rice dressed in akazu vinegar for stronger acidity and crafts a great lineup of cooked dishes. The dinner menu features more upmarket fish than the simpler lunchtime menu.