The Art of Trust
Surrender to the season. Each evening, Chef Yamamoto composes a personal journey through Japan's finest waters โ one piece at a time.
Omakase means
"I leave it to you"
At our counter, the relationship between chef and guest is everything. Each piece of sushi is prepared with decades of discipline โ fish aged to its peak, rice seasoned to balance, and presentation refined to its purest form.
We source directly from Toyosu Market in Tokyo and sustainable fisheries along the Pacific, ensuring every ingredient speaks to the moment of the season it was taken from.
Our StoryAn Evening at the Counter
Our omakase unfolds in deliberate courses, each building upon the last โ a quiet conversation between craft and palate.
Sakizuke
A seasonal appetizer to awaken the palate โ often a delicate preparation of the day's freshest arrival.
Nigiri Progression
Twelve to fifteen pieces of hand-formed sushi, progressing from light and delicate to rich and bold.
Tamago & Miso
The meal closes with house-made tamago โ a sweet signature โ and silky miso soup.
Chef Takeshi Yamamoto
Itamae · Master Sushi Chef
With over 25 years behind the counter โ from his apprenticeship in Ginza's famed Sukiyabashi district to the fish markets of Osaka โ Chef Yamamoto brings an unwavering dedication to his craft.
His philosophy is simple: respect the ingredient. Every cut, every press of the rice, every brush of nikiri is performed with the precision that only decades of practice can yield.
From Our Counter
"The most transcendent dining experience I've had. Each piece told a story of the sea and the season."
"Chef Yamamoto's kohada is perfection โ the kind of dish that changes how you think about simplicity."
"Sitting at the counter here feels like being invited into someone's art studio. Intimate, quiet, unforgettable."
Reserve Your Place
at the Counter
Limited to twelve guests per evening. We recommend booking at least one week in advance.