Our menu shifts with the market. Fish arrives from Toyosu several times each week, and Executive Chef Yohei Matsuki shapes each omakase around what is at peak quality that day.
Regular neta includes bluefin tuna, uni, ikura, kohada, and shellfish timed to the season. Rice comes from Niigata and is seasoned with red vinegar in the Edomae tradition.
Course count and pricing vary by day. Browse current selections in the menu below, then reserve your counter seat with the button underneath.
