Omakase at a hinoki counter

Eight seats. Seventeen courses.

A seasonal menu chosen by the chef and handed to you one piece at a time. Two seatings a night, Tuesday to Saturday.

Reserve the counter

Two seatings a night.6:00 and 8:30, Tuesday to Saturday.

A seasonal omakase at a hinoki counter. The chef chooses, and you are handed each piece as it is made.

A stone path through raked gravel between plaster walls, leading to a lit doorway
The passageStepping stones through raked gravel, and the city falls away.
A linen noren curtain, lit from behind
The norenA linen curtain, lit from behind.
The empty hinoki counter, set with black lacquer trays below a glowing paper wall
The counterEight seats along one length of hinoki, under a wall of glowing paper.

6:00 and 8:30

Two seatings

Tuesday to Saturday

Closed Sunday and Monday

Thirty days out

When reservations open

Dietary notes

Always welcome

The chef in a white jacket setting a piece of nigiri on your lacquer tray

Your evening

  1. 01 / 03 — Arrive

    Ten minutes early, through the passage.

    The stone path is the only way in. The noren opens at six, and again at half past eight.

  2. 02 / 03 — Sit

    One counter, eight guests.

    Your place is set with a lacquer tray, a warm towel and chopsticks. Everyone starts together.

  3. 03 / 03 — Eat

    One piece at a time, as it is made.

    Small dishes, then nigiri handed across the hinoki, then soup and tea.

A single piece of tuna nigiri on a black lacquer tray, the paper wall glowing behind it

The menu

Two menus, and the season decides what is on them.

See the sample courses

Your seat is one of eight.

Reserve the counter