Chef Kentarou Imamura (今村健太郎) moved his place a few months ago. It is now a really nice sushiya and even has a side counter which apparently will be manned by his long time sous chef.
The meal is classic Edomae sushi. The rice is mildly seasoned with Akazu (赤酢 ) and the size of the nigiri is medium.
The chef starts you out with a few otsumami before starting his nigiris. The awabi and the Hokkaido kegani were the highlights.
From the nigiris the Chu-toro, the aji and the Kanpyo maki were the best.
A great place, reasonably priced, the Chef and his wife created a wonderful comfortable atmosphere for a relaxed meal.

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