Generously formed servings meant to be savoured in a single hearty mouthful. Believing that the true essence of a sushi shop lies in the nigiri itself, the chef keeps appetisers to a minimum. Marinated tuna cut thick and broad; vinegar-cured gizzard shad layered with a sweet, delicate topping made from fish or shrimp; and large, freshly boiled Japanese tiger prawns. These meticulously prepared toppings are paired with shari rice seasoned with red vinegar. Preferring his guests to focus entirely on the nigiri placed before them, the owner-chef is a man of few words—a reflection of his straightforward hospitality.