Each piece of sushi is subtly modulated through the process of weighing, preparing and forming. The chef displays his finesse in seasoning sushi rice with rice vinegar, true to his conviction that sushi flavour is determined 60% by the rice and 40% by the toppings. The chef runs the kitchen with his sons, guiding them as mentor and disciples. His strict attitude reflects the spirit of a Showa-era craftsman. The chef learned to say “thank you” in numerous languages as a way to convey his gratitude to customers visiting from abroad.