Guests are greeted in Edo dialect with a hearty “Irasshaimashi”. A short shop curtain hangs under a market-stall roof, lending the shop an Edo-era food-stall ambience. Expect steaming hot towels, piping hot tea and gracious service. Influenced by two mentors, the owner-chef prepares fish patiently in the time-honoured way and uses red vinegar to form rice portions. His aim is to be his patrons’ every-day sushi stop. An old-school, no-nonsense sushi shop in both appearance and demeanour.