Chef Keiji, born and raised in Fukui, Japan, trained under Shiro Kashiba at Sushi Kashiba after apprenticing at Sushi Kappo Tamura and working at Shiro's Sushi. Alongside the omakase, the restaurant pours a limited, temperature-controlled sake selection chosen specifically to pair with the menu.
The restaurant has drawn recognition well beyond the neighborhood: Eater named it to its Essential 38, Seattle Met included it on its 2025 best-of list, The Infatuation scored it 8.6, and The New York Times featured it on The Restaurant List in 2023. The James Beard Foundation named it a 2025 semifinalist for Outstanding Wine Program.

