Our first room, tucked into the leafy heart of East Village. An open sushi counter runs the length of the kitchen, with sharing plates, a private dining room for up to ten, and a summer terrace two minutes’ walk from Stratford International.
Japanese knife technique, cut with Peruvian heat. Sashimi-grade fish meets citrus-cured ceviche, umami against aíí — the same tension that built Nikkei cooking in Lima a century ago, plated here at the counter.