White tablecloths and pine furniture give this Japanese restaurant a clean, crisp feel, in line with the food. It pays to venture beyond agedashi tofu and tempura for things like tender, charry baby octopus in ginger sauce and rave-worthy pipis cooked in rice wine. But it’s the raw seafood that really shines – and the chefs’ dazzling knife-skills, on show in the open kitchen. Salmon skin roll – crisp salmon skin, raw salmon, avocado and mayo wrapped in thin strips of cucumber – is something of a signature. Thick spicy tuna rolls and mixed sashimi plates are also worth ordering.