At a counter made out of an ancient cypress tree that only seats 12, this sushi-ya endeavours to offer a global experience, including jazz playing softly in the background. The first overseas outpost of its Tokyo namesake is helmed by chef Nakamura, a protégé of chef Udatsu. The single omakase menu showcases quality ingredients, mostly from Japan, alongside some local fish and veggies. Rice is dressed in one of two vinegars depending on the fish.