The day's fish,
under the knife.
A small steel-counter sushi bar in downtown Milford. Whatever came in that morning, broken down by hand and served the moment it's cut.
Not a scene. A counter, a knife, and a list that changes by the day.
Ito runs late for a small town. The case is stocked from the morning's delivery, the sake is cold, and the menu below is the market sheet — read it top to bottom.
Nigiri
握りHand-formed to order, one piece at a time. Priced per piece.
Salmon · direct flash
握
Sashimi
刺身Five pieces, cut thick. The chef's assortment is whatever's best in the case.
Maki & temaki
巻きCut rolls and hand rolls, wrapped in crisp nori to order.
Hot kitchen
温菜A short run of hot plates from the back — order early, they sell out.
[Placeholder menu & prices — swap in your real list and market pricing.]
刃 · the knifeOne chef, one blade, everything cut to order
Chef Ito works the counter alone most nights — breaking down whole fish, slicing against the grain, forming each piece by hand. Nothing is pre-cut, nothing sits. What you eat was under the knife a minute ago.
— 伊藤
Sake
[Placeholder sake list — swap in your real bottles & pours. Beer & a little wine also available.]
