Making sushi is an art, and experience is everything.
Don’t dunk your nigiri in the soy sauce. Don’t mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
our philosophy
Food is art
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our chefs
Our Master Chefs
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Chef / Itamae-san
Jiro Ono
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Chef / Wakiita
Nobu Matsuhisa
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Chef / Shokunin
Kenji Fujimoto
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traditional
Reasons to visit our restaurant
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Traditional
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New
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Fresh
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Happiness
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Perfection
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Sushi
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Since 1910
our story
The story of traditional Japanese cuisine
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our restaurant
In a restaurant, choose a table near a waiter.
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Proin congue id nulla at efficitur. Pellentesque gravida rhoncus lacus sed sagittis. Aliquam nisi quam, blandit quis mollis ut, commodo quis nibh massa augue, porta non hendrerit ut.
our recipes
Traditional recipes with local ingredients
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Our work in numbers
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