The walk down a narrow corridor (with pebble covered floors) leading to the main dining room, where a long chef’s counter awaits, is very zen. It’s great preparation to concentrate on skilful plates like seasonal nigiri sushi (think sea bream, ark shell and tuna) plus specialties like chawanmushi with fugu shirako (egg custard with blowfish milt), and salmon roe and sea urchin rice.
