Set a little away from Ginza’s hustle and bustle, this sushi restaurant reopened in May after a one-year closure. The sleek wooden façade ornamented with a navy noren (traditional Japanese shop curtain) at the entrance and lit by bamboo lamps is discrete and modern. Inside, a 6m-long white wooden counter, cut from a 250-year-old Yoshino cypress and finished by a Nara shrine carpenter, occupies most of the space.
The cosy and warm atmosphere is perfect to fully appreciate Chef Takeshi Satake’s exquisite horse mackerel, boiled hamaguri clam and steamed tiger prawn sushi included in the omakase course priced at ¥33,000. There is also a private room with a counter for events and private bookings of up to five people.
The restaurant doesn't have a website, but bookings are available by phone.