Local before arrival
Chef Toshihiro Nagano values the high nutritional value of seafood. Sardines and mackerel are some of the favorite ingredients of his cuisine, and he prepares them preferably self-smoked. The plain furnishings of the sun soaked room evoke images of a cafeteria, though a first-class and modern cafeteria, no doubt. Skool is the preferred hangout for start-up entrepreneurs, architects, and artists. They come to slurp oysters, eat mussles, or discuss their latest projects.
