The understated room behind a Zen garden is tucked deep in a residential area. Behind the 600-year-old solid fir counter, Chef Uke – with over 20 years of experience – marries fish from Kyushu, Tokyo and Hokkaido with sushi rice dressed in white or red vinegar according to their taste profiles. If you let him know prior to your visit, he can serve more sushi and sashimi instead of cooked Kappo dishes, or you can pay extra for an all-sushi meal.