Hokkaido-born Akio Hosokawa stands behind a small bench at the end of his shoebox-sized restaurant. Slim as a garfish, he darts from side to side working with precision and speed, slicing fish and rolling and moulding sushi, using nimble fingertips and the cupped palms of his tiny hands. He's been performing these movements for 47 years.
Sushi comes in three ways: nigiri (hand molded), makimono (rolled) and temaki (cone shaped and hand rolled). The lunch special – a sushi set – is chef's choice and today it includes nigiri, nori-encased makimono and miso soup. Salmon sushi is crafted with perfectly seasoned rice while mounds of nigiri are crowned with glossy slices of tuna, seasonal white fish, salmon and prawn. It’s enough to share. While not nearly as pretty, chicken curry with rice is a plate of dark and saucy comfort that’s shouldn't go overlooked.
The menu tells of hot pot, teriyaki, sashimi, gyoza, noodles and more. Dessert is not Hosokawa's strong point – there's just green tea ice cream on the menu. But, as if anticipating our disappointment, we're told that Mr. Hosokawa has purchased the Gelato Milany ice cream shop next door. So look for a swag of flavours that could soon join the menu. Psst... nobody mention that salted caramel gelato isn't technically Japanese!