Chef Katori has years of experience working in kaiseki and sushi restaurants in Japan and Singapore. His first venture focuses on Edomae sushi and features the freshest catch from Toyosu Market on sushi rice from Miyagi prefecture dressed in either of the two vinegar blends according to the variety of the fish. The signature abalone is cooked in liver sauce in a sizzling stone bowl which imparts appealing aroma. Nothing ends the meal better than well-made tamagoyaki.