The art of a single cut.
Fish that arrived at dawn, sliced only when you order it, pressed over rice seasoned with aged red vinegar.
A blunt knife crushes the fish. A sharp one opens it — and everything you taste begins there.
We built the restaurant around a twelve-seat counter of hinoki wood, so every guest sees the cut. There are no pre-sliced trays and no heat lamps. Just a blade, the day's catch and the chef's hands.
Drawn slowly.
From the blade
Four dishes the counter is known for. Each starts with a single pull of the yanagiba.
Omakase
You sit at the hinoki counter, the chef reads the day's catch, and the courses arrive one piece at a time. There is no menu and no rush. Twelve guests a night.
Reserve the counter- 一SakizukeA seasonal opening bite先付
- 二SashimiThree cuts, three knives刺身
- 三NigiriTen pieces, lean to fatty握り
- 四OwanClear dashi with yuzu椀
- 五TamagoThe house omelette玉子
- 六MizugashiSeasonal fruit, matcha水菓子
Three blades
Yanagiba柳刃
Long and single-bevelled. One unbroken pull per slice, never a sawing motion. It is the knife for sashimi and nigiri.
Deba出刃
Thick and heavy at the spine. It breaks down whole fish and cuts cleanly through heads and small bones.
Usuba薄刃
Flat and paper-thin. It turns daikon into translucent ribbons and shapes every garnish on the plate.
Find the counter
24 Ember Lane
Downtown
Street parking after 18:00
- MondayClosed
- Tuesday – Thursday12:00 – 22:00
- Friday – Saturday12:00 – 23:30
- Sunday12:00 – 21:00
Same-day counter seats sometimes open up. Call after 16:00.