The owner opened this restaurant as a stand-up place where customers could enjoy sushi casually and get acquainted with sushi’s charms. He hires young chefs from a friend’s restaurant to do the nigiri which also contributes to their training them. You can well imagine yourself at a late Edo period food stall, enjoying sushi, piece by piece, of akazu-seasoned rice with your favourite topping. Get a numbered ticket in the morning and be prepared to wait in line.

The chef trained in French cuisine in Japan, then worked in Peru where he learned about the local tastes. He communicates the appeal of Peruvian cuisine, which was nurtured by the Andes, the Amazon and the Pacific Ocean, and absorbed influences from various cultures. The standard items are ceviche, featuring white-fleshed fish marinated in salt and citrus juice. Lunch is a set menu, but at dinnertime you can choose according to your preferences.