Hidden behind an apartment complex, this eight-seat omakase counter is helmed by Keiji Tsukasaki, a Sushi Kashiba alumnus, who delivers an astonishing progression of seasonal treasures with surgeon-level precision. The menu showcases aged sea bass, uni from both Hokkaido and Santa Barbara, and each piece is finished with fresh wasabi root grated tableside from a large grater. The final course—a tender, flan-like tamago served with a tiny fork—leaves diners on a high note, and the restroom's improbable US president theme adds an unexpected touch of whimsy. The combination of restrained elegance and the chef's hosting warmth creates an intimate, memorable experience.