Standing in the kitchen is the second-generation chef and his son. Protecting the reputation of their restaurant as a family, father and son carry the torch for future generations. Guests’ eyes are drawn to the chirashizushi heaped with lashings of seafood. Sushi pieces brushed with sweet eel sauce are smothered in thin omelette cut into strips; this arrangement is both beautiful and practical, as it prevents the fish from drying. Oshizushi of pike conger and conger eel, futomaki stuffed with dried gourd strips and parsley are standard fare. Here the good things never change.