Helmed by chef Ryosuke Harada, formerly the sous chef of Sora Sushi at Mandarin Oriental Tokyo, the typically private and zen restaurant has an 18-seat counter for course-by-course sushi. As expected, it works on an omakase basis where you’ll get a mix of fresh sushi and sashimi, as well as appetizers and an assortment of cooked dishes. It’s a popular spot for both local sushi fanatics and native Japanese.
