Sushidokoro Kiraku has been operating here since 1937. Manning the counter is third-generation owner-chef, Tatsuhito Ota. He has refined the skills that were passed down to him while retaining his roots in the neighbourhood. His skill shines in the aged white fish and wavy-cut octopus. The nigiri shows this too, with tiger prawns sandwiching fish floss, or kasugodai marinated in vinegar. With his friendly service and upfront way of working, he shows how a sushi restaurant is meant to be enjoyed.