Tonight: Chef's Omakase seats available
Seasonal fish, precise technique, and a touch of smoke. Experience contemporary Japanese dining in the heart of the city.
Crafted daily from Tokyo market selections and local catch.
Large tiger prawns encased in our signature light, airy tempura batter made with ice-cold sparkling water. Served immediately with warm tentsuyu dipping sauce and fresh grated daikon radish for cleansing the palate.
Crisp batter, tentsuyu, daikon oroshi.
Hand-folded dumplings filled with pork and chives, pan-fried until golden. Served with black vinegar dipping sauce and chili oil.
Pan-fried dumplings, black vinegar.
Young soybeans lightly salted and grilled with a touch of garlic and sesame oil. A perfect start to your meal.
Garlic, sesame oil, sea salt.
Seared yellowfin tuna coated in toasted sesame seeds and black pepper. Sliced thin and served with ponzu gel, micro greens, and pickled ginger. The exterior is charred while the center remains ruby red and buttery.
Sesame crust, ponzu, micro greens.
Silky tofu lightly dusted in potato starch and fried until golden. Served in a warm dashi broth with grated daikon, bonito flakes, and scallions. A comforting dish that showcases the pure flavor of premium tofu.
Crispy tofu, dashi broth, bonito.
Fresh hamachi sashimi dressed with jalapeño oil, citrus soy, and topped with paper-thin radish slices. Finished with crispy garlic chips and a sprinkle of sea salt. The fish melts on your tongue with bright, clean flavors.
Jalapeño oil, citrus soy, radish.
A carefully curated journey through seasonal fish and vegetables. Each piece is served at optimal temperature with house-made accompaniments. The progression builds from lighter, more delicate flavors to richer, more complex preparations.
10-course progression of nigiri and small plates.
Premium bluefin tuna belly, aged for 7 days and brushed with aged soy. Served with freshly grated wasabi from Shizuoka Prefecture. The marbling melts on your tongue, delivering rich umami with a clean finish.
Bluefin belly, brushed soy, fresh wasabi.
New Zealand King salmon, dry-aged for 3 days to concentrate flavor. Topped with citrus kosho made from yuzu and green chilies, finished with aromatic shiso oil. Served at precisely 58°F for optimal texture.
Citrus kosho, shiso oil.
Fresh water eel glazed with our signature tare sauce, paired with creamy avocado and cucumber. The roll is lightly torched tableside, creating a caramelized exterior while maintaining the tender interior. Garnished with black sesame.
Eel, avocado, torched glaze.
Santa Barbara sea urchin, served at peak freshness with warm sushi rice seasoned with rice vinegar. The creamy, briny uni melts instantly, offering pure ocean flavor with a hint of sweetness. A true delicacy for adventurous palates.
Sea urchin, warm rice, nori.
A beautiful assortment of seven different sashimi varieties over seasoned sushi rice. Includes tuna, salmon, yellowtail, mackerel, and seasonal catches. Garnished with ikura, cucumber, and pickled vegetables. Perfect for sharing or as a complete meal.
Seven fish selection, ikura, pickles.
William Fèvre, Burgundy 2021
glass / bottle
Willamette Valley, Oregon 2022
glass / bottle
Billecart-Salmon Brut Réserve
glass / bottle
Henri Bourgeois, Loire Valley 2023
glass / bottle
Junmai Daiginjo, Yamaguchi
glass / bottle
Junmai Daiginjo, Niigata
glass / bottle
Junmai, Niigata Prefecture
glass / bottle
Junmai Ginjo, Fukui
glass / bottle
Signature
Whisky, yuzu, soda, shiso leaf.
Gin, cherry blossom syrup, lemon.
Japanese whisky, maple, binchotan smoke.
Vodka, matcha, egg white, lime.
Umeshu, prosecco, cucumber, mint.
Gin, sake, Campari, vermouth.
Silky smooth panna cotta infused with ceremonial grade matcha from Uji, Kyoto. Topped with house-made toasted sesame brittle and a delicate yuzu gel that adds brightness to balance the earthy matcha bitterness.
Toasted sesame brittle, yuzu.
House-made mochi filled with premium ice cream. Choose from black sesame, red bean, or yuzu flavors. Served with a delicate soy caramel sauce.
Black sesame, red bean, yuzu.
Fluffy pancake sandwich filled with sweet red bean paste and a hint of honey. Lightly grilled and served warm with green tea.
Red bean, honey, served warm.
Silky smooth panna cotta infused with ceremonial grade matcha from Uji, Kyoto. Topped with house-made toasted sesame brittle and a delicate yuzu gel that adds brightness to balance the earthy matcha bitterness.
Toasted sesame brittle, yuzu.
Rich dark chocolate soufflé with a molten center, served warm with vanilla bean ice cream. Made with 70% Belgian cocoa and finished with a light dusting of powdered sugar and candied orange zest.
Molten center, vanilla ice cream.
Japanese-style rare cheesecake made with cream cheese and mascarpone, lightened with whipped cream. Served with fresh seasonal berries and a delicate honey lavender drizzle. Perfectly creamy and not too sweet.
Seasonal berries, honey lavender.
Since 2016
An intimate cedar bar for omakase, soft stone textures, and a low, golden glow. Designed for focus and ease.
