MICHELIN GUIDE

The owner-chef studied Japanese cuisine in Kyoto and Edomae sushi in Tokyo. Both traditions are found here, in a restaurant interior built in a tea ceremony house style. Dashi made from kombu is mixed with freshly shaved dried katsuo and tuna to make the fragrant, deep-flavoured broth. Nigiri is prepared faithfully using pickling, marinating or other methods and seasoning the rice with a mixture of akazu and rice vinegar. The usucha to end will calm your mind.