Otoro & Chutoro
The fattiest and middle cuts of bluefin tuna, aged to draw out the marbling.
by the day
Sourcing
The fish decides the menu.
We don't write a card and then go shopping. The chef shops first — at auction, by hand — and the night is built from what he carries back.
From Toyosu to the counter
Twice a week a shipment lands from Tokyo's Toyosu market, chosen by our agent against the chef's standing notes: bluefin with the right fat line, uni from a single Hokkaido cooperative, kinmedai still firm. What can't fly fresh, we don't serve. Some fish rests in our aging fridge for days to deepen — others go on the counter the hour they arrive. Either way, nothing is frozen to survive a slow week. A slow week just means a shorter menu.
Likely on the counter this week
Hokkaido Bafun Uni
Sea urchin from a single cooperative, served the day it lands or not at all.
by the day
Kinmedai
Golden eye snapper, skin seared over binchotan to render the fat.
by the day
Aji & Saba
Horse mackerel and mackerel, cured just enough, brightened with ginger and scallion.
by the day
Ikura & Tobiko
Salmon roe cured in house dashi-shoyu; flying fish roe for snap.
by the day
Anago
Sea eel, simmered low and brushed with our reduced tsume sauce.
by the day
What we never do
No freezing to fill a seat
If the fresh fish runs short, the menu runs short. We close seats before we cut corners.
No farmed shortcuts
Wild where it matters, line-caught where we can verify it, named source on request.
No imitation anything
Real wasabi grated to order, real tamago folded by hand, real eel — never the substitutes.