Bluefin Tuna Nigiri with Caviar

We chose to sit at the bar — a decision that defined the entire experience. Throughout the meal, sushi was prepared directly in front of us with calm precision. Watching the chefs work — their knife control, timing, and economy of movement — added a quiet but powerful layer to the meal. The space itself immediately draws you in. The design is restrained yet intentional: warm lighting, clean lines, and a layout that keeps the focus on the craft rather than distracting from it. Nothing feels overdesigned. The bar becomes the stage, and the food is clearly the main event. Overall, the experience was excellent, though not without a few missteps. The nigiri were the clear highlights — impeccably executed, balanced, and confident. Each piece respected the rice-to-fish ratio, temperature, and seasoning. Standouts included nigiri topped with caviar and another with foie gras, both indulgent yet thoughtfully restrained, never tipping into excess. The gyoza were exceptional. Crisp, juicy, and deeply satisfying — so much so that we ordered them twice. Bluefin tuna appears throughout the menu in multiple preparations, and for good reason. It’s fresh, clean, and consistently well-handled, serving as a strong backbone for the menu and showcasing the kitchen’s technical confidence. Not everything landed. The pumpkin roll with baked salmon felt overly heavy and out of sync with the otherwise precise and delicate approach of the menu. One of the more pleasant surprises was the use of the burner. A technique that often leaves an aggressive, overpowering smokiness was handled here with restraint. The flame enhanced texture and aroma without dominating the fish — a detail that speaks to experience and control. A refined sushi bar with a strong sense of technique, a clear design language, and many moments that reflect serious craftsmanship — even if a few choices feel less aligned.