The former Hashida Sushi is now Sushi Ayumu, headed by the same chef Ryoichi Nakatani and occupying the same space. Except that it now focuses on edomae sushi, using seasonal ingredients. Peek into the fish box and you’ll see all the fresh produce that will be served. The sushi here is impeccable, all presented with flair. Some highlights include fatty tuna, bafun uni, shoyu-marinated tuna and a highlight, the gizzard shad. It is first sliced into very thin strips and then beautifully braided and served atop warm sushi rice. Chef explains that it is sliced thin to counter the fish’s rough texture.