Hiroo Ishizaka

The chef is solid on the basics yet leaves room for a distinctive touch. The meal begins with moderately fatty, sweet flesh of tuna sushi, followed by sea urchin wrapped in nori as a way to compare flavours. Pursuing originality, a single piece of shiitake mushroom sushi follows. Sushi of botan shrimp and thick rolled omelette flavoured with soup stock is also distinctive. In summer, the chef serves rolled cucumber sushi, using cucumbers grown by his parents. The meal ends with soy sauce ice cream, a flavour only a sushi shop could offer.

• A vegetarian interlude in a sushi omakase: Side dishes and snacks give way to a short run of vegetable fare before nigiri.
• Shiitake as a signature piece: A single shiitake nigiri, presented as a stand-alone idea, not a garnish.
• Soy sauce ice cream: A closing dessert built on the sushi counter’s essential seasoning.

Signature ingredients

• Tuna: The opening measure in the nigiri run, served early while the rice is at its warmest.
• Sea urchin: Often wrapped in nori to compare perfume and sweetness.
• Shiitake: A single mushroom nigiri, an unusual signature in a sushi omakase.
• Botan shrimp: Sweet, resilient flesh, served as a pivot away from the tuna.
• Dashi-flavoured tamago: A thick rolled omelette with a clear stock note.

Tasting Menu

• Omakase Course: ¥39,000

Signature Dishes

• Chef's Selection Course: ¥27,500