Sushi is a complex food for numerous reasons. One is the fish types and quality, each fish has a different taste and texture. The rice preparation varies from chef to chef and each chef tries to distinguish his rice in a way to achive a subtle balance between the umami and the sharpness of the rice balanced against the fish’s freshness.

This chef is very well trained, a young competent sushi chef who has a skilful set of hands, gentle in his ways, attentive and focused. Each maneuver is quiet and concentrated yet my photos do not do it justice given my position and the lighting.

The big surprise was the tamago, a light yellow custard with the subtleness you expect from the perfect bit size tamago.