Each nigiri arrives as a revelation with fish sourced locally and from Japan, like bright orange spring salmon brushed with glossy soy or firm cuttlefish paired with shiso and plum sauce. The chef's progression builds from lean to fatty cuts in an elegant, intimate setting of dark wood and gold. Pieces showcase pristine texture and subtle seasoning that lets the fish shine through every bite. The pacing allows flavors to linger and develop across the meal.