Elevage? I haven't noticed it but seems nice from the reviews.
what is the sushi sho school?
Mixed service of nigiri and tsumami, red and white rice, aging (once revolutionary but now seemingly modest at 1-3 weeks) of a relatively wide range of fish, focus on sake, much longer base omakase than at Ginza shops. Also they use some shellfish not from Japan occasionally, which of course is a big deal. There are seven of them in Tokyo now (Sushi Sho, Takumi Shingo, Sushi Sho Masa, Sushi Sho Saito, Sushi Sho Murase, Sushi Sho Tatsuhiro, one more I forget) and a bunch more around Japan, with Sushi Sho serving as the school. Recently Nakamura-san, the founder, opened a shop in Hawaii and then announced his retirement (much like the Emperor announcing his plans to abdicate, this was a very long and murky process) which was surprising given he's not very old, but then I saw him recently on some foodie production and noticed he was doing that early Parkinson thing with his hand, so that's probably it.