The owner gave serious thought to every detail in this renovated shop. Most of the fish is flown straight from Tokyo’s Toyosu market and aged for different periods of time to enhance taste and texture. Tuna belly is smoked with cherry wood; salmon roe is removed from skeins and cured in-house; and rare and highly prized catches such as tuna from Oma and Tenjyo amberjack are also sourced. Only omakase menus are served.