Helmed by Chef Hashimoto, the third overseas outpost of the famous Osaka-based sushiya offers omakase menus that meld Edomae sushi traditions and creative use of Western techniques and ingredients, such as truffle and caviar. While nigiri sushi dominates the lunch menus, the higher priced dinner menu is where the chef’s culinary vision shines in full glory – each course is crafted like art pieces presented in a fun-filled manner.