Chef Kim Woo-tae’s omakase makes great use of Korea’s wild seafood in an array of dishes, from sashimi to plump firefly squid and lightly grilled bonito, that are served before the nigiri. He trained in the Edomae traditions and around 16 pieces of nigiri are served; he uses rice from Niigata along with red vinegar and a touch of salt, and is happy to adjust the size to suit the preferences of individual customers. Standouts include mirugai, yellow sea bream, and sea urchin from Hokkaido. The eight-seater hinoki counter provides an intimate dining experience, helped along by the chef’s friendly demeanor and obvious pride in his craft.