Daisaku Murayama spent much of his apprenticeship studying Japanese cuisine rather than sushi specifically, and his experience with kaiseki shines in his side dishes. After fried foods and dishes served in bowls, the meal ends with a vinegared dish. The nigiri toppings are prepared Edomae style, and generally served in the order squid, zuke-maguro, chu-toro and o-toro. Expect classics such as gizzard shad and tiger prawn with minced Shiba shrimp and modern treats like eggs with maple syrup.