The most favorite sushi place in Tokyo last 20 years. His father runs Sushi Masa just in front of this annex. You can order whatever you like, asking what the today’s recommended fish or shell. I always order only drinks(beer and shochu) then the chef prepares sashimi and sushi in the right timing. Chef does huge amount of sensitive works with fish and shell, that is Edomae, Tokyo-style. Edomae means fish or shell in Tokyo bay are used and prepared the best way to be enjoyed. For instance, clam, sea eel are required something special treatment to keep them soft even cooked for long time, gizzard shad is also obvious if they were taken care of properly. salt and vinegar are key, amount and timing… the bill is always almost the same between 12,000 and 14,000 Yen, depending of how much you dirink alcohole.