The Menu
Omakase
There is one course, and it changes every day. We serve what is best that morning, in the way it is best eaten.
- Omakase
- ¥25,300 (tax included)
- Booking
- Reservations are required by the day before.
We do not accept reservations by phone. - Seating
- A counter of 7 seats only. One seating at 19:00.
To Begin
Vegetables first
Before the sushi, we serve small seasonal dishes built around vegetables. They act as a warm-up for the palate — a quiet preparation before the rhythm of the nigiri begins. Inspired by kaiseki traditions, each one is designed to awaken the senses.
Over Charcoal
Kishu binchotan
Fish is finished over Kishu binchotan, the white charcoal prized for its steady, far-infrared heat. It cooks through to the centre while leaving the surface fragrant — something no other fire can do.
For some cuts we sear only the surface — a technique called aburi. The smoke lends its scent, the centre stays raw. It is a judgement of a few seconds.
Edomae Nigiri
Down to the temperature
The warmth of the rice, the curing of the fish, the angle of the knife. Each piece is judged for the moment it will be eaten, and placed in front of you the instant it is ready.
Where It Comes From
For us, fish is not simply bought
We work closely with fishermen and trusted fishmongers across Japan, from small local ports to the Toyosu Market. Each piece of nigiri carries a story of the sea, the hands that caught it, and the care that shaped it.
The chef visits the producers himself — the wasabi beds, the farms, the breweries — because he wants to see the reality of each place.
To Drink
Not only sake
Alongside sake we keep craft beer and wine. If sake is not for you, please say so — tell us what you enjoy, and the chef will choose something that suits the food of the day.
