Takamitsu Yasuda loves luxury. Whereas other chefs keep their fish in a humble wooden box, he keeps it in Louis Vuitton cases in his counter. He also focuses on sea urchin and fat tuna. So if you like this you are in for a treat. We had seven different sea urchins from various parts of the country and parts of the fatty tune sourced, of course, from Yamayuki with a weight of 158kg.
His style of nigiri is restrained, serving smallish pieces, not overly seasoned and the rice being of low acidity.
He and his four assistants give you an impeccable service and together with their hospitality it will from a really great evening. Less