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A hinoki cypress counter on the tenth floor, a quiet chef, and sushi that makes a case for thinking carefully about rice. This is an omakase counter where the chef runs two types of sushi rice, matching the vinegar to the fish, white for delicate cuts, red for the fatty ones. Edomae tradition is the spine, but Kansai sensibility shapes the details. Unhurried, considered, and not interested in performing for the room.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tekkamaki
“Soy-marinaded tuna is wrapped in nori after it is formed, in the style of tekkamaki.”
Michelin Guide
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