This room fronted by a zen garden is tucked away in a residential area. Behind the 600-year-old solid fir counter, chef Uke – with over 20 years of experience – marries fish from Kyushu, Tokyo and Hokkaido with sushi rice dressed in white or red vinegar according to its profile. Silver-skinned fish features prominently and the Edomae-style food is boldly seasoned with lots of oomph. It is a delight to admire chef Uke prepare every course.