Indulge in an unparalleled culinary journey at Nishiazabu Kamikura. Each dawn, at Toyosu Market, Head Chef Takashi Kamikura and his team select the freshest fish to make sushi. As for rice they use  exclusively Tsubuzoroi rice from Ogata Village in Akita Prefecture. Guests will be invited to taste the differences between fish aged to varying degrees in the seasonal whitefish tabe-kurabe (tasting comparison) course. Explore further with the tuna tabe-kurabe course, which is also included in the menu.