The chef is solid on the basics yet leaves room for a distinctive touch. The meal begins with moderately fatty, sweet flesh of tuna sushi, followed by sea urchin wrapped in nori as a way to compare flavours. Pursuing originality, a single piece of shiitake mushroom sushi follows. Sushi of botan shrimp and thick rolled omelette flavoured with soup stock is also distinctive. In summer, the chef serves rolled cucumber sushi, using cucumbers grown by his parents. The meal ends with soy sauce ice cream, a flavour only a sushi shop could offer.