Format at Takamitsu is "Sushi Sho" style, with small appetizers and pickles between nigiri and, of course, all of that uni. The ankimo narazuke maki has to be a direct reference. Appropriately, the nigiri are sized smaller, and no less than 4 items (including the ohagi with caviar) feature tuna from Yamayuki. No question that this course encourages pairing the bites with nihonshu. While the overall vibe is "modern luxury," Yasuda-san's approach to nigiri presentation is quite traditional.