Squid Ink Sushi

About

This neighborhood sushi counter prioritizes raw fish sourced with the same rigor most ramen shops reserve for their broths, while the kitchen moves fluidly between omakase service and casual bowls depending on the crowd. The bar seats offer a direct view of knife work and rice technique—the foundation everything else rests on—and the sake selection reflects someone who actually understands regional producers rather than simply stocking popular labels. In a city where Japanese restaurants often splinter into separate concepts, this spot treats ramen, tempura, and yakitori as part of one coherent culinary language.

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