There is a spartan aura to this sushiya, where honey-toned wood and bamboo slats are by far the warmest decorative feature. They require confirmation and punctuality, but to culinary diehards, this is just the cost of admission. The counter is where the action happens. An experience here depends entirely on the itamae in front of you, as their signature style will guide your meal. For the most part, their omakase lives up to the hype by ignoring new trends and sticking to classically assembled sushi. Each item is handled with care, highlighting their robust flavor. Imagine the likes of cherrystone clam, bluefin tuna and sayori with shiso. Nigiri, like Maine and Japanese uni tastings, showcase the subtle differences in these flavorful bites.