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This rather modest sushiya is simply outfitted with an expansive L-shaped bar, clean brick walls, soft track lighting and the obligatory counter, where diners can watch the master in action.
Every course of the palatably priced omakase is different; yours may commence with a surprisingly cool and intense chawanmushi, tucked with lobster, shrimp, scallop and ikura. Miso-glazed Alaskan cod is a fresh and flaky delight that may be tailed by grouper dabbed with wasabi, shima-aji kissed with caviar and soy-brushed striped jack. 
Skip the green tea ice cream and opt for the mango sorbet for a refreshing finale.