Michelin Guide-featured nigiri concept inside MIA Market. Chef Yasu Tanaka (formerly The Den at Azabu) focuses exclusively on nigiri — made with fish flown in multiple times a week, using two types of sushi rice made fresh every two hours.
Sin ofertas en este lugar.
Counter sushi in a food hall — but at the highest level. Surprisingly quiet and focused in the middle of MIA Market's bustle.
