Chef Katori worked at Tsukiji Market for eight years, which explains his keen eye for top-notch fish. He then moved to Singapore for a stint in a renowned sushiya, before opening his own venture in 2022. His Edomae sushi features the freshest catch from the stalls of Toyosu Market and sushi rice from Miyagi Prefecture dressed in one of two vinegar blends tailored to the type of fish. His sashimi is cut slightly thicker to accentuate the texture.