The chef chose to hang his noren in his native Shinjuku out of his passion to offer ‘a sushi restaurant for the masses’, where guests can enjoy themselves in a casual atmosphere. For many diners, the draw is the omakase set menus. Putting to work his experience across various genres of Japanese cuisine, the chef begins the meal with steamed items, followed by grilled and simmered dishes. As he prepares nigiri sushi, the chef’s knife work is quick, practiced and sure. ‘Torotaku’, a dish of beaten tuna and pickled daikon, is a perennial favourite. The customer-oriented use of high-quality food at reasonable prices is welcome.