Located just a 2-minute walk from Akasaka Mitsuke Station on the Tokyo Metro Marunouchi Line, Kizaki opened in 2018 and is run by a husband-and-wife team. The chef has trained at renowned establishments such as Kyubey and Sushi Tokami.The restaurant is situated on the 5th floor of a dining building. Upon taking the elevator to the 5th floor, you’ll find a landing with white-painted ceilings and walls, and tiled flooring. As you proceed deeper into the restaurant, you’ll notice a refined atmosphere with black-painted ceilings, black wooden paneling, stone-paved floors, and glass sliding doors with wooden lattice.Inside, the space features a wooden ceiling, soft ochre clay walls, and dark gray granite tiled floors, creating a distinctly Japanese ambiance.There are only 9 counter seats available.I opted for the lunch nigiri course (JPY 18,700, tax included) and with the drinks, my total came to JPY 22,660.The sushi rice seemed to be a blend of red vinegar, slightly on the firmer side, with a hint of acidity, and served at a temperature just above body temperature.Nigiri included:1. Minced Bluefin Tuna wrapped in seaweed2. Isaki (Grunt)3. Sea Bream4. Kombu-marinated Whitebait5. Soft Cartilaginous Squid Legs (official name: Common Squid)6. Haruko (official name: Young Sea Bream)7. Red Clam with a string8. Horse Mackerel9. Medium Fatty Tuna10. First Bonito11. Marinated Mackerel12. Sweet Shrimp13. Steamed and Grilled Anago (Conger Eel)14. Miso SoupThe ingredients were well-prepared, and each piece was quite good on its own. However, in the context of the entire course, the absence of small horse mackerel and sea urchin gave it a somewhat flat impression.I believe an omakase course should have a melody from start to finish, so including 1 or 2 pieces of fish other than white and red would provide better balance.Considering the price range of sushi in Tokyo, it might be common for a course under JPY 20,000 to not include small horse mackerel or sea urchin.It was a great meal. Less