Naito

When the sushi arrives at Naito, in a quiet residential pocket of Hamadayama, you will not find a soy sauce saucer on the counter. Each piece is already tailored to the fish, seasoned with specific pinches of salt or plum-infused soy sauce before being served. From sea eel dressed with salt rather than the customary sweet glaze to tender cuts of tuna, fresh salmon roe, and rich sea urchin, every morsel highlights the kitchen's meticulous preparation.

The small seasonal dishes served ahead of the nigiri are just as much of a draw. Guests are treated to comforting plates well suited to accompany a drink, such as the restaurant's signature sardine gyoza, seasonal yellowtail shabu-shabu, and fragrant grilled whale. Balanced with house-made soy sauce or citrusy ponzu, the spread pairs effortlessly with beer and other drinks over a leisurely meal.

Most patrons choose the omakase courses for both lunch and dinner, making it an appealing option for an unhurried midday meal or a more extensive evening feast. Counter seats put the chef's craft in plain view, while table seating suits small gatherings. Reserving in advance is recommended to ensure a spot.