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    Free rice refills, offered without fanfare, tell you everything about the spirit running this Japanese dining room in Nishiazabu. The menu is long by design, kombu-drawn broths anchor the soup courses, and the sashimi comes dressed in sudachi-salted water to coax out the seafood's fragrance. The kitchen seems genuinely invested in sending everyone home satisfied, which in this neighborhood is a quietly radical position to take.

    The awards strongest first

    One number, weighted & current 69

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    The dishes from the writeups

    • Unadon

      “For the main event, white rice, takikomi-gohan (rice with a variety of ingredients) and unadon (rice topped with eel) are all served, enhancing satisfaction.”

      Michelin Guide
    • Takikomi-gohan

      “For the main event, white rice, takikomi-gohan (rice with a variety of ingredients) and unadon (rice topped with eel) are all served, enhancing satisfaction.”

      Michelin Guide
    • Tsukuri

      “Tsukuri are dressed in salt water flavoured with sudachi to bring out the fragrance of the seafood.”

      Michelin Guide

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        The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

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