Shinichi Arakawa

The restaurant's philosophy is to purchase fresh fish directly from Toyosu and only serve what the fishmonger has approved as delicious. There were five types of skewers: conger eel, salmon cheese salmon roe, mackerel saikyo-yaki, whole shrimp, oysters, and seafood skewers. You can eat it as is, with salt, sauce, etc., but the staff at the store told us the recommended way to eat it. The sashimi platter was thick and extremely fresh with tuna, salmon, red sea bream, amberjack, and bonito.