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Fourteen seats arranged in a horseshoe around two chefs is the whole architecture of this intimate omakase counter, where every piece of fish is shaped in front of you and the conversation with the chefs is considered part of the meal. Eating with your hands is encouraged, sake by the glass pairs naturally with the progression, and the lunch menu runs shorter if the full ritual feels like a commitment.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Japanese scallop and squid tartare
“Among the creations that won over our inspectors: the Japanese scallop and squid tartare, enhanced by delicate notes of soy and yuzu in perfect balance, with wasabi applied with masterful restraint.”
Michelin Guide
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