1. Sample menu

    Two menus. Courses change with the seasons.

    Choose twelve courses or seventeen when you reserve. The chef writes both each morning from what came in.

    This sample shows all seventeen, and marks the five that only the longer menu has. Keep scrolling to move along the counter.

  2. The chef shaping nigiri at the counter

    Before the rice

  3. 1

    Chawanmushi

    Savoury egg custard, snow crab

    Both menus
  4. 2

    Sashimi

    Two cuts of the day

    Both menus
  5. 3

    Yakimono

    Charcoal-grilled fish, citrus and salt

    Both menus
  6. 4

    Takiawase

    Vegetables simmered in dashi

    Seventeen only
  7. A single piece of tuna nigiri on a lacquer tray

    Nigiri

  8. 5

    Madai

    Sea bream

    Both menus
  9. 6

    Hirame

    Fluke

    Both menus
  10. 7

    Kohada

    Gizzard shad, cured in salt and vinegar

    Both menus
  11. 8

    Aji

    Horse mackerel, ginger

    Seventeen only
  12. 9

    Akami

    Lean tuna, soy-marinated

    Both menus
  13. 10

    Chutoro

    Medium fatty tuna

    Seventeen only
  14. 11

    Otoro

    Fatty tuna

    Both menus
  15. 12

    Kuruma ebi

    Tiger prawn, just cooked

    Seventeen only
  16. 13

    Uni

    Sea urchin

    Both menus
  17. The chef setting a piece on the tray in front of you

    To close

  18. 14

    Anago

    Simmered sea eel

    Both menus
  19. 15

    Tamago

    Sweet egg, baked slowly

    Both menus
  20. 16

    Akadashi

    Red miso soup

    Both menus
  21. 17

    Fruit

    One piece, in season

    Seventeen only

  22. Twelve courses or seventeen.

    Dietary notes are always welcome. Tell us when you reserve.

    Reserve the counter