Edomae-style sushi here centers on hand-pressed nigiri with fish like akami, chutoro, and anago, brushed with nikiri sauce made from aged soy. The preparation draws from Tokyo traditions, with fish cured or torched lightly to enhance natural sweetness and umami. Rice balls are formed warm and firm, providing contrast to the cool, silky toppings. Diners watch the chef work methodically, building bites that emphasize balance over excess.