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Originally from Osaka Prefecture, Chef Seigo Tamura came to the United States with dreams of becoming a professional basketball player. Thankfully for Los Angeles, the only points he's scoring are with diners. The eight-seat counter is wonderfully spacious, and chef mostly keeps to himself as he blends the traditional with the inventive. This is in part evidenced by the surprising number of cooked dishes deployed throughout the meal. All of the seafood comes from Japan, and larger fish like tuna are aged in-house. Rice for the nigiri is on the firmer side with a touch of sugar added as a nod to his Osaka roots. Japanese hospitality reigns, with staff welcoming diners outside, and the chef seeing guests off personally at the conclusion of the meal.