2-7-4 Kyobashi, Chūō-ku, TokyoTue — Sat · 18:00 / 20:30
(01)

The sequence

A sample of the autumn course. The final order is decided by the chef as the evening unfolds, depending on what was best at Toyosu that morning.

Fig. 01 — The counter at 18:00Omakase
(02) Autumn

Fifteen
moments

Around two hours. ¥38,000 per guest, service included. Sake pairing ¥14,000.

Request a seat
  1. 01
    SakizukeMatsutake chawanmushi, ginkgo
  2. 02
    SashimiKatsuo seared over rice straw
  3. 03
    OtsumamiAnkimo, ponzu jelly · Shirako tempura
  4. 04
    KohadaGizzard shad, vinegar-cured for two days
  5. 05
    AkamiLean bluefin, soy-marinated
  6. 06
    ChūtoroMedium fatty tuna, aged nine days
  7. 07
    ŌtoroBelly, lightly seared
  8. 08
    KinmedaiGolden eye snapper, sudachi
  9. 09
    KurumaebiTiger prawn, poached to order
  10. 10
    UniHokkaido sea urchin, two ways
  11. 11
    IkuraHouse-cured salmon roe
  12. 12
    AnagoSimmered sea eel, tsume
  13. 13
    TamagoCastella-style, with shrimp
  14. 14
    OwanRed miso soup, clam
  15. 15
    WagashiChestnut, matcha
Rice

Koshihikari from Niigata, seasoned with red vinegar aged three years. Served at body temperature.

Fish

Chosen by Ren at Toyosu at 5am. Bluefin is aged up to nine days before it reaches you.

Etiquette

Eat each piece within moments of it being placed. Hands or chopsticks are both correct.