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Counter seating wraps around the prep surface at this Japanese dining room on the seventh floor of a Kitashinchi building, because the chef considers temperature and aroma non-negotiable and wants you close enough to notice both. Sashimi comes with unconventional dressings like nori soy or monkfish liver ponzu, char-grilled beef gets finished in front of you, and in winter the menu quietly escalates to bear and boar shabu-shabu.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Sashimi
“In a twist, the sashimi is served with unconventional dressings such as nori seaweed soy sauce and monkfish liver with ponzu.”
Michelin Guide -
Char-grilled beef
“Char-grilled beef and, in winter, shabu-shabu of bear and boar are prepared in front of customers.”
Michelin Guide -
Shabu-shabu of bear and boar
“Char-grilled beef and, in winter, shabu-shabu of bear and boar are prepared in front of customers.”
Michelin Guide -
Takikomi-gohan
“To finish, a selection of takikomi-gohan, rice seasoned with various ingredients, allows diners to enjoy comparing flavours.”
Michelin Guide
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