Some purists may scoff at this place for being too commercialised and of course having such prominence in Tripadvisor means it is frequented by many "gaijin" (non-Japanese). Being a gaijin on holiday myself, I would never proclaim to be such a purist and we ended up having a great time and great food.
I truly love the bar counter style of service because you can get intimate with the chef and your fellow diners. You have to be adventurous and just go for the "omakase" which means leaving it to the whims of the chef. You can advise him 1 or 2 things that you don't eat.
Be prepared for a long drawn out evening of fun and dining. Chef will prepare each piece (sometimes 2 varieties at a time) and place it gently on your "plank" (I'm sure there's a more civil name for it). There is no need to dip it in soy sauce as it is already seasoned and feel free to use your fingers to down the whole piece in one bite. Outside Japan one typically sees more rice than fish on a piece of sushi but here you cant see the rice because it is entirely covered by the fish!
Inose is run by a couple. The husband is the chef and the wife (or "boss" as the chef refers to her) manages the place as maitre d', waitress, steward, bartender - all in one. They are such good fun, it's like a double act and the whole restaurant gets in on it as well which creates a circus atmosphere almost.
Be prepared to share your sake with them so dont be surprised if one or two pieces come out a little wonky but rest assured that it will be absolutely delicious no less.