Another grid from a visit to Namba - this was from a course in the back room, if you notice the different lighting and plates. I love the variety in the course here, but especially the fact that at least 3 hikiarimono are served (last November, it was 6!), each with their own beautiful slicing techniques.
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The back counter is also a testament to Namba-san's skill at pacing. Unlike other shops that serve a private counter, he staggers the seating timing in that room so that his second-in-command (who actually is the head chef at the Yotsuya Namba location) can serve the tsumami and so that Namba-san can appear to serve the nigiri course. This means timing must always be perfect, and it provides a much better experience to all diners since the head chef isn't working back and forth between two rooms at the same time. Less