The omakase set menu begins with snacks such as steamed abalone, tender-boiled octopus and salt-grilled blackthroat seaperch. The large number of items keeps the sake flowing before the nigirizushi arrives. For the sushi, large-grained rice from the previous year’s harvest is chosen to create a sense of presence, and red vinegar and rice vinegar are mixed in to pair with a wide range of toppings. Pickled tuna, steamed conger eel and kanpyo are painstakingly prepared. Watch the chef work and witness the single-minded devotion of a sushi artisan.