Chef Yoshihiko Kousaka helms this serene and sophisticated sushiya, where a stellar omakase unfolds in a space that exudes quiet elegance. With just a 12-seat counter and a few tables, the setting is intimate and refined, enhanced by soft piano music 🎹 and a warm, attentive staff 🧑🍳. Unlike more synchronized counters, Chef Kousaka offers a more personalized rhythm, navigating each guest’s experience with practiced ease. His minimalist approach lets pristine ingredients shine—whether it’s red snapper 🐟, Japanese sea bass, wild winter yellowtail, or seasonal firefly squid 🦑. Supplemental bites like seared or fresh uni 🧡, or a refreshing bowl of oshinko moriwase 🥒, add to the experience without overwhelming it. For hand rolls and dessert, make your way to sister restaurant, Maki Kosaka 🍣🍦.