Atto Sushi
This Edomae-style omakase restaurant is all about meticulous rice and seasonal seafood preparation, employing dry-aging techniques used in Michelin-star kitchens. Dry-aged medium-fatty tuna yields a melt-in-the-mouth texture and concentrated umami, while compact nigiri courses sit alongside toro tartare, yellowtail carpaccio and a la carte selections such as A5 wagyu with truffle.
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