I finally managed to reserve a spot at the chef's counter!!The rice is less flavorful than at Umami, with a firmer texture, and it's delicious.You can really feel the vinegar coming through your nose.I love sushi like otoro (fatty tuna), bonito, and squid, but I didn't notice a huge difference with the other types.The best was the ikura (salmon roe).It melts in your mouth and pairs perfectly with the rice, almost like a rice bowl with raw egg.The sweet shrimp, egg tofu, and abalone liver with kudzu noodles were amazing.What makes abalone liver so delicious?!