The owner/chef personally visits the markets at the beginning of each day and inspects the freshest fish on offer. The seafood, which depending on the season, are acquired from nearby bays such as Iwanai and Suttsu among others. He does this to ensure that his customers enjoy only the freshest, in season sea urchin, salmon roe, Botan shrimp, scallops and Ezo abolones. The tuna, of course, is purchased from the famous Toyosu fish market in Tokyo, with only the highest grade of tuna carefully selected.

Our skilled chefs take the varieties of fish on offer and the daily weather into careful consideration when preparing your sushi. The manner in which the fish is cut, as well as the type and amount of vinegar used in the preparation of the rice used in the sushi, is adjusted so that the moment each piece is placed in your mouth, each individual grain of rice can be felt breaking apart. As this takes place, the seafood itself blends with the rice to create a superb flavor.

Our chefs believe that offering up only the most delicious sushi is simply not all of the experience. They devote themselves to engaging in individual conversations with each and every customer in order to best determine what the customer’s expectations of the sushi on offer and the manner in which it is served that day.