Omakase
Omakase · Est. 2024
Seven courses.
One night.
Gone by morning.
28 seats · 7 prefectures · 3 nights only
Awabi Crudo
Raw abalone sliced paper-thin, dressed in a ponzu of yuzu and aged rice vinegar — served at 4°C on a slab of Ise granite.
"I tasted the ocean floor."
— M. Chen, food editor
Uni Chawanmushi
Sea urchin steamed into silken egg custard with dashi drawn from Rishiri kombu — the foam on top is sake-cured cream.
"Like eating a wave before it breaks."
— D. Park, anniversary dinner
Aburi Salmon
Farmed saikyo miso-marinated salmon, torched tableside over binchōtan — served on a cedar plank still smoking.
"The smoke didn't leave my jacket for three days. I didn't wash it."
— R. Tanaka, returning guest
Wagyu Tataki
A4 Wagyu seared 8 seconds per side over open flame, rested cold, sliced against the grain — finished with shiso and black garlic tare.
"It dissolved before I decided to chew."
— T. Morrison, food writer
Donabe Rice
Koshihikari rice cooked in a clay donabe with matsutake mushroom and chicken consommé — the crust scraped from the bottom is served separately.
"The kind of rice that makes you question every rice you've eaten before."
— A. Williams, chef
Miso Ramen
Eighteen-hour pork and kombu tare, hand-pulled noodles, and a knob of Hokkaido butter that melts while you watch.
"I stopped talking. We all did."
— Group table, March 2025
Kurogoma Parfait
Black sesame ice cream churned from Nishiki Market paste, layered with warabi mochi, hojicha jelly, and candied kinako — served in a handmade Kiyomizu-yaki bowl.
"I understood why people cry at dessert."
— S. Okafor, anniversary guestThe venue appears.
Then it's gone.
28
Seats
7
Courses
3 hrs
Duration
Reserve Your Seat
28 seats. Three nights. The menu changes with the venue. Grayed dates are gone — the calendar doesn't lie.