Chef and owner Ken Tominaga moved to Sonoma from Tokyo as a child, eventually opening this Japanese restaurant in 1990. The understated dining room is decorated in a color palate of cream, lavender, and blue, while a list of specials is displayed behind the sushi bar. This is where Tominaga usually stands, personally overseeing the preparation of traditional ngiri and sashimi of octopus, halibut, and tuna belly. A breaded and fried Kurobuta pork loin, and Ken’s Maki — a roll filled with spicy tuna, tempura-fried prawns, and avocado — are specialties. A sake sommelier is on staff to manage the detailed list.