Gion Sato

Sushi is traditionally thought to be completely different to cooking. If someone tries to do both at once, their technique in one of them will suffer. However, our chef learned both cooking and sushi making at a specialist level and is confident that he can satisfy you. We serve Japanese cuisine and sushi, so most of our cuisine is seafood. We are particularly proud of our meaty conger eel, sent directly to us from Port Akashi. Even as sushi, we serve it with salt rather than tare (sauce), so you can enjoy its melt-in-your-mouth texture. While many customers order a course meal the first time they visit us, they relax and order one dish at a time as they grow accustomed to our food, also pairing it with sake (Japanese alcohol). Our chef takes special care when serving his dishes-not too quickly or too slowly-and is careful to not interrupt conversation. He previously worked at the front desk of a hotel and believes this is how he naturally acquired these skills. We hope you will find us to be a mature izakaya (Japanese pub) where you can feel at ease. read more