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Twelve seats wrap a counter where the chef and his team work through an edomae omakase as though the kitchen were a stage and the guests its audience. Fish comes predominantly from Toyoyu market in Tokyo, supplemented by local catches when the quality is right. The menu stays unfussy: seasonal appetisers, nigiri, tamago, soup, dessert. This is a room where simplicity is the whole argument, not a compromise.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Aori ika
“Past highlights have included silky aori ika, chutoro that melts on the tongue, and a remarkably clean kuruma ebi.”
South China Morning Post, 2026 -
Chutoro
“Past highlights have included silky aori ika, chutoro that melts on the tongue, and a remarkably clean kuruma ebi.”
South China Morning Post, 2026 -
Kuruma ebi
“Past highlights have included silky aori ika, chutoro that melts on the tongue, and a remarkably clean kuruma ebi.”
South China Morning Post, 2026
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