As soon as we walked in, we were warmly greeted by the chef and staff — exactly what we needed after such a long trip. The restaurant was quiet, and we were seated right at the counter, our favorite spot. There’s nothing like watching the sushi chef in action, carefully crafting each piece like a small work of art.

On the chef’s recommendation, we ordered a mixed nigiri plate, a colorful selection of the day’s freshest catch. And honestly, everything tasted amazing — fresh, flavorful, and perfectly balanced. The tuna, mackerel, and sea bass nigiri were absolutely outstanding — incredibly soft, refined, and full of pure flavor. The fish literally melted in our mouths, exactly how sushi should be.

The chef tried his best to explain in Japanese what each piece was — a charming and funny moment, since we didn’t understand much, but thoroughly enjoyed it anyway.
One piece stood out, but not in a good way: the nigiri topped with herring roe (kazunoko). It was our first time trying it, and the texture was a bit too hard for our liking. Interesting to experience once, but not something we’d order again 😉.