Choose Your Counter Experience

Choose the progression that fits your evening: Omakase at $185 per person or Premium Omakase at $260, with optional sake and tea pairings.

Omakase

$185 per person · approximately 18 courses · Tuesday–Saturday

Otsumami — Small Plates

Two to three composed dishes to open the meal, showcasing seasonal ingredients beyond the counter.

Steamed Abalone with Liver Sauce
Whole awabi steamed gently, served with its own liver reduced to a glossy sauce.
Firefly Squid (Hotaru Ika)
Briefly blanched, served with vinegared miso and grated ginger. Spring only.
Monkfish Liver (Ankimo)
Steamed and chilled, sliced with ponzu, momiji oroshi, and scallion.
Grilled Eggplant with Miso
Nasudengaku — charred Japanese eggplant glazed with sweet saikyo miso.

Sashimi — Seasonal Cuts

Three to four pristine slices, served with fresh wasabi and tamari.

Chu-Toro — Medium Fatty Tuna
From the belly, marbled, melting. The benchmark of the season.
Kinmedai — Golden Eye Snapper
Skin seared (kawashimozukuri), fat rendered, sweet and clean.
Aji — Horse Mackerel
Cured briefly in salt and vinegar, topped with shiso and grated ginger.
Hotate — Hokkaido Scallop
Sweet, creamy, served with a touch of yuzu zest and sea salt.
Sayori — Halfbeak
Spring harbinger. Delicate, translucent, with a whisper of yuzu.

Nigiri — The Progression

Ten to twelve pieces. Shari at body temperature, nikiri brushed, each fish at its ideal moment.

Kohada — Gizzard Shad
Traditional Edomae preparation: salt-cured, vinegar-marinated, skin intact.
Shima-Aji — Striped Jack
Firm, sweet, with a clean finish. A chef's favorite.
Uni — Sea Urchin
Santa Barbara or Hokkaido, depending on season. Served gunkan-style.
Ikura — Salmon Roe
Soy-marinated pearls, bursting, over a touch of shiso.
Anago — Conger Eel
Simmered in sweet tsume, brushed, warm and pillowy. The closer.
Kanpachi — Amberjack
Rich, buttery, with a clean ocean finish.
Sanma — Pacific Saury
Autumn only. Lightly seared skin, grated daikon, sudachi.
Tai — Red Snapper
Kelp-cured (kobujime) for depth, sweet and translucent.
Hirame — Fluke
Engawa (fin muscle) and body — two textures, one fish.
Kuruma-Ebi — Tiger Prawn
Briefly boiled, served warm with head sauce.

Temaki & Closing

The final savory course before dessert.

Temaki — Hand Roll of the Day
Crisp nori, warm rice, seasonal filling — uni, toro, or negitoro.
Miso Soup
Aka miso, tofu, wakame, scallion. Served in lacquer bowl.
Seasonal Fruit
A single perfect piece — persimmon, white peach, or yuzu sorbet.

Premium Omakase

$260 per person · Omakase plus rare cuts, uni flight, and caviar

Includes the full Omakase (~18 courses) plus the following additions:

Uni Flight — Three Preparations
Raw (gunkan) · Steamed custard (chawanmushi) · Uni toast on house milk bread.
Rare Seasonal Cuts
Two to three pieces — e.g., shirako (cod milt), katsuo no tataki (seared bonito), or sayori with yuzu kosho.
Osetra Caviar Course
Warm fingerling potato, crème fraîche, chives, 10g Osetra.

Pairings

Sake Pairing

$95

Five pours selected to follow the meal's arc — from aperture to close.

Sparkling — Mio or similar
Light effervescence, clean acidity. Opens the palate.
Junmai — Yamahai or Kimoto
Earthy, umami-driven. Pairs with otsumami and sashimi.
Ginjo — Fragrant & Floral
Melon, pear, white flower. Bridges to nigiri.
Daiginjo — Refined & Precise
The peak. Clean, ethereal. With the finest nigiri.
Koshu — Aged Sake
Amber, nutty, sherry-like. Closes with anago and fruit.

Tea Pairing

$45

Three servings, non-alcoholic, crafted for the progression.

Cold-Brew Gyokuro
Ice-brewed for sweetness, zero astringency. With otsumami.
Aged Hojicha
Roasted stems, three years aged. Nutty, warm. With nigiri.
Ceremonial Matcha
Uji, stone-milled. Whisked to order. With seasonal fruit.

Supplements

Available à la carte during your seating. Prices per piece unless noted.

Extra Nigiri — Chu-Toro$18 Extra Nigiri — Uni$16 Extra Nigiri — Kinmedai$14 Extra Nigiri — Shima-Aji$12 Extra Nigiri — Anago$10 Extra Nigiri — Ikura$10 Extra Nigiri — Kuruma-Ebi$14 Hand Roll — Uni$16 Hand Roll — Negitoro$14 Hand Roll — Toro Taku$14 Wagyu Nigiri (A5, seared)$24 Uni Supplement (additional gunkan)$28 Caviar Supplement (10g Osetra)$65 Shirako (cod milt, in season)$22

Seasonal Note — September 2026

The transition from late summer to early autumn brings sanma (Pacific saury) at its richest, kanpachi (amberjack) with deepening fat, and the first matsutake mushrooms from Oregon. We're also seeing excellent shima-aji (striped jack) from Kochi and kuruma-ebi (Japanese tiger prawn) from Kyushu. The zuwai crab season approaches — watch this space. Please share allergies or dietary restrictions when you book: advance notice lets us prepare thoughtfully, though we cannot offer substitutions at the counter.

Reserve a Counter Seat