・Born on February 18, 1970, in Showa 45 (1970)
・Graduated from Kanagawa University, Faculty of Law
・Studied under Mr. Kaname Watanabe at the Japan Culinary Institute, Kyoto Club
・Holds a cooking license
・Holds a Tokyo Fugu (blowfish) Cooking License
・Played the flute in wind orchestras and classical music from ages 12 to 24
・Participated in Boy Scouts from 4th grade of elementary school to 40s
・Amateur radio operator (4th class)
Our shop specializes in "shime-mono" or closing dishes.
Sushi originally referred to "preservable items" like funazushi (fermented crucian carp sushi).
As a result, in the early days of Edomae sushi, pickled and strongly flavored ingredients were predominant.
The trend of primarily using fresh raw fish in sushi, as seen in modern times, emerged during the Meiji period to the Showa 20s (1945-1950s) and thereafter.
While "mackerel" and "konoshiro" are typical choices for shime-mono, our shop closes with the "seasonal" fish depending on the time of year.
You can be assured of encountering very rare closing fish that you won't find at other sushi restaurants.
For those who enjoy closing dishes, we sincerely recommend giving them a try.
Our shop takes great pride in carrying on the tradition since its founding, consistently performing our work without cutting corners.