Zensai
Three seasonal starters
Chilled hirame with yuzu kosho, marinated hotaru ika, and silken tofu with dashi jelly.
Flounder, firefly squid, soy, yuzu, kombu dashi, soybean
The Menu
Omakase,
in five movements.
The menu is never written in advance. It is decided at the market and finished at your table — but the shape of the evening is always this.
Otsukuri
Sashimi of the day
Whatever the morning market gives up — cut thick for texture, thin for aroma, served on chilled stone.
Seasonal fish, wasabi (fresh grated), nikiri soy
Nigiri
Twelve pieces, hand-pressed
The heart of the evening. Aged akami, toro, kohada, aji, hokkaido uni, ikura, anago and a tamago finish.
Bluefin tuna, gizzard shad, horse mackerel, sea urchin, salmon roe, sea eel, egg, red vinegar shari
Owanmono
Dashi of the season
A clear bowl built on katsuo and rishiri kombu, garnished with the herb of the week.
Bonito, kombu, mitsuba, seasonal mushroom
Kanmi
Chef's dessert
Kuromitsu warabi mochi, hojicha, and a final piece of fruit at its exact peak.
Bracken starch, black sugar, roasted green tea, seasonal fruit
Sourcing
The ingredients.
Fish
Flown from Toyosu twice weekly, plus day-boat local catch when it beats the market.
Rice
Koshihikari, aged and blended with two red vinegars, seasoned warm at body temperature.
Wasabi
Fresh rhizome, grated on sharkskin at the counter — never paste.
Soy
Small-batch barrel-aged shoyu, reduced into house nikiri each morning.
Dietary notes
Nothing is a problem.
Allergies
Tell us at booking. Shellfish, sesame, egg and gluten can all be worked around with notice.
Pescatarian
The standard omakase is already pescatarian aside from optional dashi garnishes.
Vegetarian
A full vegetable omakase is available — kombu-cured, koji-aged and grilled courses replace the fish.
No raw fish
An aburi and simmered menu keeps every course cooked without losing the ceremony.
Halal
Alcohol-free seasoning and mirin substitutes available on request.
Children
A shorter six-course tasting for younger guests, priced accordingly.