The Menu

Crab Shiro Miso

snow crab, white miso, dashi

A warm beginning. Delicate crab in silky miso — the kitchen's welcome.

Kanpachi

amberjack, Japan

Clean, bright, firm. The lightest of the nigiri — a gentle opening.

Madai / Suzuki / Shima Aji

white fish selection, seasonal

Chef's choice of white fish. Sea bream, bass, or striped jack — whichever arrived best.

Kome Buri

rice-fed yellowtail, Japan

Fed on rice bran for extra richness. The first hint of fat in the progression.

Hokkaido Scallop

hotate, Hokkaido

Sweet, tender, almost custard-like. A change of texture before the tuna.

Mackerel

saba, Japan

Silver-skinned, lightly cured. Bold flavor that bridges light and rich.

Ama Ebi

sweet shrimp

Raw, sweet, delicate. A palate cleanser disguised as a course.

Salmon & King Salmon

Scottish & New Zealand

Two salmons, side by side. One lean and bright, one marbled and buttery.

Bluefin Akami

lean tuna, Spain & Japan

Iron-rich, deeply flavored. The tuna progression begins here.

Bluefin Toro

fatty tuna belly

The peak of the progression. Silky, melting, unmistakable.

Kagoshima A5 Wagyu

Miyazaki / Kagoshima

Seared. Dissolves before you finish chewing. A different register of richness entirely.

Hokkaido Uni

sea urchin, Hokkaido

Creamy, briny, sweet. The ocean in concentrate. The finale before the coda.

Uni Chawanmushi

sea urchin egg custard

Warm, silky, savory. The traditional close. Then — the unlimited menu begins.