First bites
01
Oyster with ponzu
Fresh oyster, ponzu, chives and sudachi
02
Bluefin sashimi
Akami and chūtoro, fresh wasabi and nikiri
03
Hokkaido scallop
Yuzu, sea salt and shiso oil
01 · Menu
The chef's menu.
Sixteen courses · US$ 285 per guest. This is one possible reading of the menu; species and preparations change with the day.
- 16
- courses
- US$ 285
- per guest
- 2h
- approx.
AT THE COUNTER
01 / 16Every piece has its moment.
The fish defines the cut. The temperature of the shari defines when it is served.
Nigiri
04
Hirame
Flounder, sea salt and lemon zest
05
Kinmedai
Golden-eye snapper, lightly torched skin
06
Akami
Lean bluefin, aged soy nikiri
07
Chūtoro
Medium-fatty bluefin, fresh wasabi
08
Otoro
Fatty bluefin, sea salt and sudachi
09
Kohada
Gizzard shad cured in rice vinegar
10
Uni
Hokkaido sea urchin and warm shari
11
Anago
Sea eel, house tare and sansho
From the kitchen
12
Chawanmushi
Savory egg custard, shiitake and dashi
13
A5 wagyu
Binchotan charcoal, fermented garlic tare
Final
14
Toro hand roll
Bluefin belly, warm rice and crisp nori
15
Miso soup
Clams, tofu and chives
16
Matcha
Matcha ice cream, white chocolate and sesame
02 · Pairings
Pairings.
Two optional sequences follow the pace of the menu and may be selected at the counter.
Sake selectionUS$ 150
Non-alcoholicUS$ 80
The menu is served in full. Allergies must be shared before confirmation; this conceptual experience does not offer a vegetarian or fish-free version.
03 · SERVICE