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Pink Gucci cranes on the walls of the second dining room set an unexpected tone for a sushi counter this serious. Chef Masaaki Sakashita flies fish and seafood in from Toyosu Market several times a week and works through it with traditional technique. The omakase runs about two hours, though the tea and dessert stage has a way of making that feel like a loose suggestion rather than a schedule.
The awards strongest first
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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