The chef learned Japanese cooking at his childhood home, a restaurant with attached inn; destiny led him down the path of the sushi master. Fish is from the markets of Temma and Kizu. Dashi soup stock is drawn from kombu kelp and dried bonito flakes; the addition of vegetables stems from his experience in other disciplines of Japanese cuisine. To modulate the flavours, sushi topping temperatures are varied and the tartness of citrus is used. The service is an experience of a lifetime, even if you’re a first-time guest. The shop’s name, enishi, or ‘connection’, signals the importance the chef places on human relationships.