We got the recommendation for this place from this fantastic blogger:
Chef Sato is young in his mid thirties and runs his place like a master. He speaks softly to his helpers but in a commanding way. We booked our seating for lunch on a weekday and the only other patron was a Canadian university IT manager who happens to have a house in Kyoto and travels regularly to Tokyo for food and other sorts of things. Great passion.
You can read more about Chef Sato here:
Chef Sato uses brown rice instead of white. So that was a little different The first piece broke apart easily before it reached my mouth but the following pieces were simply perfect.
We had more dishes than photos taken.
I learned from Chef Sato that he uses medium size snapper. I have tried small size snappers myself as that is the normal size we buy for dinner for two and found it hard work for the available meat. It didn’t occur to me to try a bigger fish!
The dishes were simply sublime. The tastes went from sweet to chewy to textural. It was a wonderful journey of sushi.