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Soy sauce is brushed onto the fish rather than the sushi being dipped, and wasabi is served on the side instead of hidden under the topping. Rice portions are small and the fish thick, springy without being tough. Salmon garlic aburi, flame-seared salmon with a strong garlic sauce, heads in a very different direction from the plain nigiri platter (pan chobap). Sea urchin nigiri leaves a bitter edge after its briny hit, good with a glass of sake. Near Isu Station, tables sit close and the aisles are narrow, which suits solo diners and small groups better than parties.