We served up 3 OMAKASE courses full of thoughts of the young Japanese head chef and Japanese owners who have really eaten in famous restaurants across Japan and around the world. The ultimate NIGIRI comes from refined techniques.
The extreme area where tradition and evolution are in balance. The head chef of Kazuya Matusmoto's sushi carries the essence of Edo-style sushi into the present day. His long practice in a traditional Japanese store in Japan and his unique career as a pastry chef made original taste and colors.
The constantly evolving craftsmanship draws graceful and beautiful smiles from customers. We take particular care with the details, including the rice’s temperature and strength. We emphasize the harmony between the texture and fragrance experienced when putting the sushi into your mouth.
Not “sushi [寿司]”, but “sushi [鮨]”
“寿司” is used to refer to sushi dishes generally, whereas “鮨” is the fish version containing the character “旨/UMAMI”. It’s used to emphasize “really delicious sushi”. Please enjoy carefully prepared sushi that brings out the “UMAMI” as much as possible.