Exellent sashimi, sourced from Cornish waters, playing to the local strengths. An even, pleasant flavour to the seared mackerel, meaty and mildly oceany; wished they had the marinated version. Sea bream (iirc) with a soft resilience, and gentle flavour. Salmon, presumably from more northern waters, firm but supple, and quite savoury. But also Mediterranean tuna for otoro, this belly cut a dotted pink and white, like thick flecked snow, fairly meaty and butter soft. Will have to request a cut near the collar next time.
Zaru somen, thin noodles chilled and served with a soy-based dipping sauce along with an array of finely chopped green onion and fried egg, wasabi, slivers of shiso (iirc) and other baubles. Perfect on a warm day.
Very tender and fairly flavoursome beef, marinated with miso and yuzu, supported by a large ldry leaf, cooked on a little stove brought to the table, along with a medley of vegetables.
Excellent luxuriant salmon rich meaty oily from the grill, with an acidic counterpoint from a squeeze of lime.
Sushi is fairly well made, not as refined as Sushi of Shiori or Tetsu even if the fish quality is roughly on par, the nigiri are somewhat bigger and consequently rougher, and perhaps less balanced in terms of fish to rice. But I like their rice more, for the sweetness and texture, soft but not mushy, each grain of rice asserting its own presence right before yielding. The quality of the fish from salmon to tuna marinated in a special soy sauce were high, even if it wasn't the best I've ever had, and the mackerel was great.
Lunch specials look like a bargain, will have to try that one of these days. Menu consists of a broad range of cooked dishes as well as sushi and sashimi. Overheard that the chefs were previously at Soseki. It's a newish place, which may mean that things are still evolving. Would be good to hear more about it.