Sushizen

Standing in the kitchen is the second-generation chef and his son. Protecting the reputation of their restaurant as a family, father and son carry the torch for future generations. Guests’ eyes are drawn to the chirashizushi heaped with lashings of seafood. Ingredients brushed with sweet eel sauce are hidden beneath a finely shredded omelette, a visually elegant touch that also helps prevent the seafood from drying out. The changing selection of fish is part of the pleasure of a visit. Anago chirashizushi, topped generously with simmered conger eel, is so popular that it often sells out.