The way we work

The sashimi is cut better than anywhere else in Accra. You can taste that the fish was handled properly, not just bought well.

We took the private room for my mother's birthday. Fourteen of us, one chef, and not a single thing out of place all evening.

Sat at the counter for the omakase. Twelve courses and I could not name a favourite. Book far ahead — it fills up.

The building alone is worth the trip at night. Inside it is dark, calm and smells of charcoal. Real Japanese cooking.

Black cod is the dish to order. Three days in miso and it falls apart on the chopstick. Service is quiet and precise.