Hailing from Nagoya, but having done time in China and Thailand, this Japanese head chef champions a refined and elegant take on sushi. Two omakase menus emphasise freshness, featuring white fish alongside other luxury dishes. Ingredients are shipped from Japan four times a week; and sushi rice from Yamagata and Ishikawa prefectures are mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish.