Sandwiched between the bus depot and city hall, this tight 20-seater is a favourite with downtowners—regulars even keep a personalized pair of chopsticks in lacquered cases behind the sushi bar. À la carte options are decent, but it’s the creative, well-priced omakase menu that keeps diners coming back. An uni shooter—the restaurant’s signature amuse—juxtaposes creamy, sweet urchin with raw quail egg yolk, crunchy flying fish roe and cubes of agar. A fillet of smoked ocean trout, however, is overcooked and bland, as is the puck of dashi-braised daikon sitting beneath it. Other courses fare better, like a tempura seaweed roll filled with bay scallops, Parmesan custard, pine mushrooms and shrimp. A garden of sashimi—sea bream, buttery yellowtail and sweet shrimp—comes spruced up with flower petals and delicate perilla leaves.
Neighbourhood: Downtown Core
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