Standing at the table is Tatsushige Soki, a disciple of sushi chef Keiji Nakazawa who trained for 16 years. Focusing on seasonal ingredients, we use Edomae sushi techniques to prepare the finest ingredients to match the sushi. Haruko sea bream is marinated in egg and vinegar to coat it with a gentle acidity. The red meat of the tuna is aged to give it a sour taste, which goes well with red vinegar sushi. The ohagi, which is said to be a sushi chef's specialty and is made by combining the middle part of tuna with chopped green onions and takuan, is sure to captivate the guests who visit.