As his family ran a sushi restaurant, the chef grew up watching the handiwork of artisans. He developed an eye for fish at a fishmonger, and acquired a variety of techniques at a kappo. These experiences are apparent in his side dishes. Shari rice seasoned with red vinegar is kept at body temperature. Nigiri begins with seasonal squid, followed by white fish, tuna and gizzard shad in a progression that stays true to the basics. He also shows his ingenuity by steeping boiled prawn in dashi and infusing anago with the scent of bamboo leaves.