Sushi Ogawa

In a refined space with only counter seating, guests can enjoy Edomae sushi crafted by a young chef who honed his skills in Tokyo. The small rice balls, made with two types of red vinegar and Omi rice, create an exceptional harmony with the toppings, enhancing the flavors of seasonal ingredients like fresh crab and sea urchin. Attention to detail is evident in the tableware and interior design, allowing for a calm atmosphere where meticulous craftsmanship and warm hospitality can be appreciated. Although recently opened, the restaurant offers a creative selection of sushi, raising expectations for its future evolution.