This sushi establishment is popular with both locals and tourists for its exceptionally fresh seafood, great value and friendly, jovial chefs. Split across two levels, this is a surprisingly spacious restaurant, and both floors are filled with natural light. Sit at the counter to admire the glass cases of glistening seafood, be entranced by the deft knife skills of the chefs, and take note of classic sushi shop paraphernalia like the copper wasabi grater – a surefire sign the kitchen uses real wasabi.
You can order from the menu, where sushi starts from ¥300 apiece while elegant plates of sashimi are roughly ¥1,800 to ¥3,500. Or leave the decision-making to the chefs and opt for a 11-piece omakase set (¥3,850). The seafood is so fresh and has a natural sweetness to it: the scallop has a buttery texture, the tai (red snapper) is light and delicate, and the aji (Japanese jack mackerel) is rich and slightly fatty – at a restaurant like this, just about anything is a good choice.