先付 — Sakizuke
To open the evening
Silken tofu under a veil of dashi jelly, a single ume, a sip of warmed broth. A pause before the work begins.
Tonight’s omakase · 本日の献立
The ritual,
The ritual,
course by course.
There is one menu, and it changes with the morning market. What follows is the shape of an evening — a single arc from the first cool bite to the last whisk of tea. Read it slowly, the way it is served.
The first pieces · 握り
The courses
献立 — ten stages, fifteen-odd pieces.
Seasonal · subject to the catch
お通し — Otsumami
Three small bites
Marinated mackerel, a spoon of monkfish liver, seasonal vegetable dressed in white miso — to wake the palate.
刺身 — Sashimi
The day’s three finest cuts
Chosen at the market this morning, dressed only in citrus and a grain of sea salt. Nothing to hide behind.
椀物 — Owan
A clear seasonal broth
Poured at the counter — a lacquered bowl, a single dumpling, the steam carrying yuzu and kombu.
握り — Nigiri, the first set
Akami · Kohada · Ika
The lean run begins. Aged tuna, gizzard shad cured in vinegar, squid scored to silk — each shaped to order, eaten in one breath.
握り — Nigiri, the rich set
Chutoro · Otoro · Uni
The fatty heart of the meal. Marbled tuna seared at the edge, sea urchin laid over warm rice, a brush of nikiri to finish.
焼き物 — Yakimono
Grilled over binchotan
A fillet of the morning’s fish, grilled on white charcoal until the skin crackles, finished with grated daikon.
握り — Anago
Sea eel, to close the rice
Simmered until it gives at a touch, glazed in its own reduction. The warm, sweet note before the meal turns.
玉子 — Tamago
The chef’s signature
A dense, faintly sweet omelette, folded layer over layer for an hour. By tradition, the measure of the house.
水菓子 — Mizugashi
Wagashi & matcha
A single house-made sweet to the season, and a bowl of matcha whisked at the counter. The evening exhales.
¥18,000per guest · the full omakase, tea included
Reserve a seat
Before you sit
A few quiet customs of the counter.
Pairings
A short list of sake, sourced by the same hand that sources the fish. The chef will pour to the course, or you may keep to tea.
Dietary needs
Tell us when you reserve. We work around shellfish and most allergies, though the omakase is fish-led by nature.
The pace
Eat the nigiri the moment it is set down — rice is warm, the fish is cool, and the chef has timed the two to meet.
One piece at a time