An intimate seventeen-course omakase, served hand to hand across a two-hundred-year-old hinoki counter. Flown in from Toyosu, shaped the moment you're ready.
Nothing is written down. The chef reads the fish, the season, and you, then builds the meal course by course. Rice at body temperature, wasabi grated to order, soy brushed by hand. Simplicity is the hardest discipline.
“The single best meal of my life. Every piece perfectly seasoned, you never reach for soy.”
“Sitting at the counter watching the chef work is theatre. The uni and the anago, unforgettable.”
“Quiet, precise, deeply generous. Book months ahead, the twelve seats are worth every yen.”
Seatings at 6:00 & 8:30 PM. A card holds your seat; full omakase is ¥28,000 per guest. Please tell us of any allergies in advance.