Maybe not surprisingly, the sushi course here hits every traditional edomae technique. Konbujime for shiromi, sujime for hikarimono, oboro with kurumaebi. Tuna and uni are part of the course and not centerpieces or featured items (in fact, uni was only offered as an add-on on this evening). No branded boxes or broker labels are displayed. The entire meal lasts a little more than an hour, even with some additional add ons. Some might call this experience "casual" (which wouldn't be wrong) but the better descriptor feels like "typical" - the same word you might hear throughout Europe if you're looking for a local restaurant rather than a tourist destination.