Tucked away in the Stanton Hotel through Sushi Azabu’s dining room and behind a sliding door is this intimate sushi spot. Everything about the space is sleek, from the smooth blonde counter made from a Hinoki cypress tree to the meticulous chef who slices and serves with effortless precision. Most of the fish is handpicked at the market in Japan and flown in a few times a week. And whereas some counters can come off a little too earnest, the itamae here are a friendly bunch who are happy to answer questions and accommodate special requests. The menu alternates between hot and cold dishes, and few twists, as in uni soy sauce, are to be expected. Recent highlights have included thinly sliced octopus dotted with a sunny orange miso as well as soy-marinated akami nigiri.