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Kohada nigiri, silver-skinned and vinegar-cured, the score marks opening like a book over hand-pressed rice.

Toro nigiri, rich and yielding, the fatty tuna barely needing more than the rice beneath it.

Botan ebi nigiri, the sweet spot prawn draped over hand-pressed rice.

Close-up of a plated appetizer featuring microgreens on top of a piece of meat in a brown bowl on a wooden surface.

Chawanmushi, served in a cobalt blue lidded bowl, the lid rested gently to the side.