Description
This tiny, plain-spoken spot, hidden off Japan's main restaurant strip, has a five-seat sushi counter and three small tables. A reservation is probably a good idea, especially if you want to sit at Takao Nakagawa's sushi bar and watch him work. Nakagawa's sushi is well-regarded, but his cooked plates are superior — sardine noodle soups, steamed custard with mushrooms, fried shrimp and tofu balls in sweet soy-dashi broth. The best way to go is to order a couple of glasses off the intriguing sake list and then one of the omakase (chef's choice) menus, each featuring 5 or 6 plates, including sashimi and sushi.
