You can specify your budget 100 and up. We did 150 which their default. Served by chef Steve, he was afable and relaxed and confident. Made for a nice atmosphere. Quite heavy on aburi which makes for an oilier feel but there was good variety. Flounder fin, sardine was v tasty, otoro so big i hardly could fit in my mouth. The shari had a nice texture and warmth to it and held together.

They kept our tea topped up. The surprise was the negitoro with ikura underneath and raw quail egg - super tasty combination that was perfectly seasoned.