Formerly a sushi-ya, Kazu is now divided into two separate rooms with counter seats: one for serving edomae sushi omakase menus, the other for beef lovers offering multi-course kappo sets starring Miyazaki Wagyu. The chefs at the helm of each kitchen have decades of experience and both excel in enhancing the natural flavours of seasonal ingredients from Japan. Views of the Zen garden add to the serene vibe.