The room
Four of us. Two in the room every service.
Who is here
Eleven years at Sushi Iwa, Ginza, under Yamamoto-sensei. Taught himself the Edomae salt-and-vinegar cure through the 2020 lockdown. Works a Masamoto KS yanagiba, 270mm.
Athens-born, NTUA 2008 and MArch UCL 2011. A practice of small Cycladic chapels and one Cretan winery. Drew this counter three times while the chairs were at sea.
Greek-Japanese, raised between Volos and Yokohama. Three years at Sushi Yoshitake in Tokyo. Cooks the shari every service and holds it at thirty-six degrees, the temperature of a hand.
WSET Sake Level 3, formerly at La Cave de Joël Robuchon Tokyo. Curates the resident-brewery programme and writes the English notes Hiroshi reads out.