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Chef-Owner Hisayoshi Iwa and waitress of the restaurant bidding us farewell from their restaurant
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Bonito with spring onion
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Makis (left to right) - Gourd, Toro (fatty tuna), Cucumber, and marinated akami (lean tuna)
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Chef slicing the fish
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Kinmedai (Golden eye snapper)
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Baby shrimp
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Sea bream
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Akami (lean tuna)
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Scallop
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Mussels in maki form
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Squid (sliced into ribbons and formed into nigiri)
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Eel
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Miso soup, uncovered
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Miso soup
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Seaweed salad with sesame seed and soy sauce
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Chef's prep space
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Chef slicing super thin squid
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Chef setting aside the prepped squid
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Fresh waasbi root