Supervised and managed by famed Chef Takashi Saito, the team masterfully crafts Edomae-style sushi using the best seasonal seafood. Rice from Akita and Nagano is cooked in spring water from Kagoshima and dressed in a special vinegar blend. But before you get to taste these divine creations at the cypress counter, you must first get a seat, which are always hard to come by – the reservation hotline only works during specific days and times.