Making sushi is an art, and experience is everything. 

Don’t dunk your nigiri in the soy sauce. Don’t mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

our philosophy

Food is art

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our chefs

Our Master Chefs

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Chef / Itamae-san

Jiro Ono

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Chef /  Wakiita

Nobu Matsuhisa

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Chef / Shokunin

Kenji Fujimoto

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traditional

Reasons to visit our restaurant

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Traditional

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New

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Fresh

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Happiness

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Perfection

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Sushi

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Since 1910

our story

The story of traditional Japanese cuisine

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our restaurant

In a restaurant, choose a table near a waiter.

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Proin congue id nulla at efficitur. Pellentesque gravida rhoncus lacus sed sagittis. Aliquam nisi quam, blandit quis mollis ut, commodo quis nibh massa augue, porta non hendrerit ut.

our recipes

Traditional recipes with local ingredients

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Our work in numbers

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