An osteria presented by a sushi shop. After apprenticing in Italy, the chef helped out at a sushi restaurant before taking charge here. Seafood, procured from the chef’s personal sources, catches the eye. Cut ends of abalone and fish make a seafood ragù for pasta, born from meals prepared for employees. Acqua pazza is enhanced with kombu water for an even more delicious dish. Cuisine that brings out the best in the ingredients, backed by the skills of Italy and Japan.