You can order omakase at Kizushi, but during lunchtime most customers go okonomi, using a wall menu behind the counter with a set of wood tiles that looks to be at least 50 years old. Neta are displayed in a freezer case - no fancy hinoki boxes. Every flavor profile is as classic as it gets. Shari contains zero akazu and is on the softer side. Kuruma ebi can be served "karakozuke" style - a shape that imitates a traditional Chinese hat (the "karako") that is nearly extinct. Sometimes, makajiki (the most prized neta from days when tuna was considered trash fish) may stand in for otoro. Diners may be served by either the 4th or 5th generation Yui-san, depending on where they sit, but all of the sushi is more or less the same shape and quality. A full meal takes less than an hour, and generally costs under ¥15000. Less