The stage is a sushi shop and as the curtain rises, instead of his business card the chef offers a negitoro roll (minced tuna with green onion leaves), presented by hand. Sushi rolls of monkfish liver and dried gourd strips are served with sweet, thick kijoshu (sake brewed with sake not water), taking a hint from pairings of foie gras with botrytised wine. All three key requisites of a good sushi shop are present: watchfulness, consideration and smiles. No wonder this performance is so well attended.