Tomoki Kobayashi has loved mountain climbing and travelling since he was a student. Even today he seeks out fishing harbours wherever he goes, getting to know each locality and treasuring his interactions with local operators. His wanderings from north to south result in shipments of ingredients directly from regions as disparate as Rebun in Hokkaido, Awaji in Hyogo and Karatsu in Saga. Revering the classics, he prepares minced fish in egg-yolk vinegar. Rice is seasoned with rice vinegar so it can be paired with a wide range of fish. An extensive menu, from snacks to nigiri, waits to be enjoyed.