To walk into Sushi Mahana is to enter an experience of incredible intent. Though each single moment in time is naturally fleeting, their goal is to make every moment precious. An emphasis on harmony, or "和 wa”, is ever-present—from the moment guests arrive to the door, and throughout their special omakase experience at the restaurant.

Sushi Mahana owner Yuki Aida had a strong vision for the restaurant in mind but was also open to collaboration and consideration. From its beginnings, beautiful attention has been paid to the many intricacies that make up the entirety and now, its daily operations—from the fish being caught, its timing and preparation, to how the front-of-staff prepares their kimonos and selected array of dishes and how the fresh flowers are arranged in the traditional art of ikebana.

Seating just ten people at the counter, respected Chef Hiroshi Hoshiko (known for his incredible work with Miku, Minami, and others of note) and sous chef (and cousin) Rika Ginnaga prepare 25 memorable and thoughtful dishes in front of guests for quite a theatrical experience. Interaction and enjoyment encouraged.

Some key details are the unique cypress wall—that had been charred in a process called yakisugi—sets a bold backdrop for guests, alongside billowy textiles, advantageous, (even in their quaint scale) moments of pause and reflection, and an overarching feeling of a very special experience.