Gently part the noren fabric dividers that line the inner entrance of this sushi-ya to experience chef-owner Tomoo Kimura’s style of omotenashi and his modern interpretation of Edomae-style sushi through his omakase offerings. It’s truly an all-encompassing experience, much more so when the appetiser of fresh yuba (tofu skin) with dashi jelly and ikura pearls does the palate-pleasing and sets the tone for the remaining of the evening. Omakase is the only option available here, using the season’s best. While traditionalists might frown at the aburi, it is done here with the coals held above the sushi, imparting a distinctive smoky aroma.