MICHELIN GUIDE

The owner-chef studied the basics of sushi in Tokyo and serves Edomae sushi distinctive of Kokura. There’s a selection of toppings that, other than tuna, come from inshore waters, including white tilefish from Nagasaki, prawn from Ainoshima and anago from Tsushima. Flavoured with akazu and with salt from Sanin, the sushi rice goes well with the toppings, which are given an extra touch. His attention to detail extends to the sweets served after the meal.