Inspired by tradition, the skilled chef takes pride in presenting diners with the purest flavours of seasonal seafood and produce, employing minimal cooking and manipulation.

For all his sushi counter concepts, only the freshest fish, seafood, and produce are meticulously chosen and showcased in a contemporary style.

The chef embraces the legacy of Edomae sushi. Edomae, meaning « in front of Edo » (old Tokyo), refers to both the seafood from Tokyo Bay and the preparation style involving marinating, salting, and steaming. With reverence for this tradition, the chef crafts a culinary experience that harmonizes heritage and innovation, allowing the natural essence of the ingredients to shine through.