Led by a Portuguese chef with a distinctive approach to Japanese cuisine, this intimate restaurant presents an Edomae-style tasting journey. Seasonal seafood sourced from Tokyo and Kanazawa is paired with sushi rice delicately balanced using a trio of vinegars. Standout creations include rich ankimo nestled in crisp rice-flour shells. With just eight seats at the counter, the space offers a personal, immersive experience—enhanced by the chef’s warm, English-speaking hospitality.