The tiny sushi is made from one grain of rice by the owner’s son and chef in response to a customer’s challenge in 2002, the plate has two types of tuna plus surf clam, sea bream, uni, octopus, egg. It takes around 7.5mins to make, longer than normal-sized sushi, obviously because of how fiddly it is. It comes free (presumably on demand) with a regular-sized sushi course ranging from ¥7500 to ¥12600 (USD70-120).
The real treat at the restaurant is the edomaezushi 江戸前寿司, which traditionally comes from an earlier era before refridgeration. This means the perishable ingredients has to be marinated, boiled, or preserved between sheets of kelp. There’s a technique called sakurajime, or tightening the fish’s texture by using cherry blossom leaves. The restaurant’s fish primarily comes from Tsukiji, local farms, and its uni comes from Hokkaido. The omakase 12-course look fantastic. There’s the usual, extremely fresh, suspects. The prawn, a must-have of Edo-style, is ginormous.
Honestly, everything looks so wonderful. The gimmick is tiny sushi but the real star is the fresh, seasonal sushi made with plenty of skill and passion.