Aged sushi crafted with originality and passion. Chef Yutaka Isayama lets his fish rest to draw out their aroma and deepen their flavour. The vinegared rice, blended using multiple types of akazu (red vinegar) and apple vinegar, pairs well with the matured toppings. Each piece is scored across its surface and shaped to envelop the rice. The chef’s movements as he crafts this beautiful sushi carry a quiet sense of poise. Guests may wish to rely on the proprietress, an accomplished sake sommelier, for their choice of tipple.