The sign is the landmark. A vermillion circle with the Masa mark, white lanterns, the dark noren curtain stitched with a welcome greeting — step inside and the house opens onto two floors: low tables, a tatami room where you kick off your shoes, a private room, and the counter where the knives never stop.
The boat is the ritual. The sashimi boat arrives on a wooden funamori — salmon, white fish, shrimp, tuna on crushed ice — and the whole table goes quiet for a second before the chopsticks move. The oyster plate and the crispy unagi butter-soy roll pull the same trick at smaller scale.
The market is the clock. Fish comes in fresh every morning; wasabi is grated, not squeezed; the menu runs over 250 dishes from sashimi to ramen. Mid-range prices, chain consistency, and a crowd that keeps coming back — that's the whole formula.