An intimate 12-seat dining experience where master chefs transform the finest seasonal ingredients into ephemeral works of culinary art.
"I leave the details up to you." Trust our master chefs to curate a multi-course progression dictated by the seasons and the freshest catches.
A 15-course journey through traditional Edomae techniques. Features seasonal appetizers, premium nigiri, signature hand roll, tamago, and dessert.
Our ultimate 20-course experience. Showcases ultra-premium, globally sourced ingredients including A5 Wagyu, Uni, Toro, and seasonal delicacies.
With over 30 years of experience originating from the legendary fish markets of Tokyo, Chef Kenjiro brings an uncompromising dedication to the craft of sushi. His philosophy revolves around 'Shun' — capturing ingredients at their absolute peak of flavor.
"Sushi is simple, which is why it is so difficult. There is nowhere to hide. The rice, the vinegar, the fish, the temperature — every element must be in perfect harmony."
Our rice is seasoned with a proprietary blend of akazu (red vinegar), served at exact body temperature to complement the fish.
Seafood flown in daily from Toyosu Market in Tokyo, aged or cured using traditional Edomae techniques to maximize umami.
The Japanese concept of wholehearted hospitality. Anticipating the needs of our guests to provide a flawless, serene dining experience.
