The Menu
Seven courses.
One decision.
The kitchen decides. You arrive, you sit, you eat what the season has given us. No menu. No choices. Only the meal.
Amuse-Bouche
"Cold, briny, then a slow heat that builds behind the teeth."
Hokkaido uni · yuzu kosho · ice plant
Soup Course
"Steam rises before you lift the lid. The dashi is eight hours old and it shows."
aged dashi · matsutake · sudachi
Fish Course
"The fat in the fish has been coaxed, not forced. You taste the sea and then the smoke."
charcoal-kissed kinmedai · herb oil · pickled daikon
You already know you want this. Reserve your evening.
Meat Course
"Three bites. The third one is the one you'll remember in two weeks."
A5 wagyu · fermented black garlic · charred leek ash
Dessert
"Sweet, but quietly. The kind of sweetness that makes you pause mid-conversation."
persimmon · matcha · sesame snow
The Room
Forty seats.
No compromises.
Pendant lights salvaged from a 1962 Ginza kissaten. Every course on handmade Mashiko stoneware. The kind of room that makes people lower their voices without being asked.
Celebration
Anniversary dinners, proposals, birthdays that deserve more than a reservation at a restaurant — an evening that becomes the story you tell.
Tables of 2 · Flowers on request · Champagne pairing available
Corporate
Private dining for eight. No distractions, no posturing. Just a room that does the impressing for you while you focus on the conversation.
Private room · AV on request · Custom menus available
No occasion.
You read about us somewhere. You've been thinking about it for three weeks. That's enough. Some evenings don't need a reason.
Bar seating available · Solo dining welcome
Those Who Have Sat
The evening speaks for itself.
"The kinmedai arrived at the precise moment I had stopped thinking about food and started simply being in the room. That is the rarest thing a kitchen can do."
Press visit, November 2025
"We had been trying to find the right place for our tenth anniversary for months. A friend said to just book Omakase and stop looking. She was right. We stopped looking."
Anniversary dinner, September 2025
"I've hosted dinners at Michelin-starred restaurants across four countries. The private room here did something none of them managed — it made my clients forget they were being entertained."
Private dining, December 2025
As featured in
You've seen the room
Reserve your evening.
Tables book eight weeks out. We keep twelve for last-minute guests who already know they should have planned ahead.