Chef's selection · Pressed by hand · West Village
The omakase unfolds from light to rich, white fish to eel, over twelve courses. What follows is five.
Fluke, aged 48 hours
Pulled from the cold Tsugaru Strait before dawn, this fluke is aged two days on cypress boards until the flesh yields like cold silk. A single leaf of shiso beneath, a brush of aged ponzu — nothing more.
Horse mackerel, cured with salt
Aji arrives from small boats off Nagasaki each spring, its silver skin catching lantern light like hammered foil. A 20-minute salt cure draws out sweetness. Garnished with grated ginger and fine-cut scallion.
Medium fatty tuna, belly cut
Ōma bluefin is the standard by which all other tuna is measured. The belly section carries fat in fine ribbons that melt at body temperature. Served at the exact moment the rice cools to skin warmth.
Conger eel, braised in dashi
Unlike its river cousin, anago from Tokyo Bay is braised low and slow in a dashi built from the eel's own bones. It collapses at the press of the tongue. Finished with a reduction brushed on like lacquer.
Layered egg cake, house recipe
The tamago tells you everything about a chef. Ours takes forty minutes and twelve layers of egg enriched with dashi, mirin, and a whisper of yuzu zest. It is the last thing you eat and the first thing you remember.
The cypress counter was milled from a single tree felled in Kiso Valley. It has absorbed seven years of rice vinegar, soy, and the quiet satisfaction of guests who came for dinner and stayed for the conversation.
"The hirame alone was worth the reservation. I've eaten omakase from Ginza to the East Village, and the restraint here — what the chef doesn't do — is rarer than any ingredient."
"My partner and I have celebrated every anniversary here since 2021. The tamago at the end — twelve layers, yuzu, dashi — it always makes her cry a little. We call it the closer."
"Thursday night is mine. Same stool, same sake cup. The chef doesn't ask what I want anymore. That trust — built over fifty visits — is the most luxurious thing I own."
8 seats · Wed–Sun
Seatings at 6:30 & 9:00 PM
The counter seats eight. Reservations open 30 days ahead. Cancellations accepted up to 48 hours before your seating.
Prix fixe: $195 per guest, inclusive of rice and miso. Beverage pairing available at $85 additional.