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A fifth-floor omakase counter in Ginza where the chef uses aged rice rather than the season's new harvest, a deliberate choice that gives each piece a certain heft. The snacks run long and generously, which is the sake's problem to solve, before the nigiri appears. The pickled tuna and steamed conger eel are made in-house with the kind of quiet obsessiveness the counter format was invented to show off. One Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Steamed abalone
“The omakase set menu begins with snacks such as steamed abalone, tender-boiled octopus and salt-grilled blackthroat seaperch.”
Michelin Guide -
Tender-boiled octopus
“The omakase set menu begins with snacks such as steamed abalone, tender-boiled octopus and salt-grilled blackthroat seaperch.”
Michelin Guide -
Salt-grilled blackthroat seaperch
“The omakase set menu begins with snacks such as steamed abalone, tender-boiled octopus and salt-grilled blackthroat seaperch.”
Michelin Guide -
Pickled tuna
“Pickled tuna, steamed conger eel and kanpyo are painstakingly prepared.”
Michelin Guide
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