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Keita Aoyama studied sushi making at the legendary Sushi Taichi, where he was for years the head apprentice. In 2017 he opened his own shop close to the former Tsukiji market.
The nigiris are medium sized with the shari having a high acidity, seasoned with akazu and salt. The neta is of high quality and are being served in different temperatures in order to bring out the best in them.
A casual place, serving great sushi at a reasonable price.
8 / 10
