Hashimoto-san's tsumami format is very similar to his master (pics here are in reverse order). There is sashimi served directly on the counter, chawanmushi, a chinmi selection, yakimono and a norimaki (pending seasonal availability of saba or iwashi). But they are delivered a bit more quickly, and there are a few tweaks. The sashimi at Sugita is almost always flatfish, but here it often includes clams. And the norimaki is a little more rustic, has more takuan, and larger in size. They are also served much more rapidly, lending to a somewhat relaxed atmosphere. Notably, the gari is identical - thin square slices, with zero sugar and a sharp bite. Less