The Chef’s Counter here is an eight-seat oasis at the rear of the main restaurant, where Kyohei Igarashi serves twice nightly his kaiseki-influenced omakase experience featuring 18-odd courses. Ingredients served here are sourced exclusively from Japan and sometimes include such seasonal rarities as okoze (devil scorpion fish). You will also find rare treasures on the list of sushi-appropriate white Burgundies and highly exclusive Japanese whiskies, several of them unavailable anywhere else in Canada.