Notes from the counter
Short essays on rice, fish, sake and the small rituals of omakase, written by the Kiyo team.
Why our rice is served at body temperature
Koshihikari, red vinegar and the 36°C rule behind every piece.
A morning at the Toyosu tuna auction
How a 4 a.m. phone call decides what you eat at 8:30 p.m.
Pairing sake with autumn shellfish
Kimoto, junmai and why we warm some sake to 45°C.
The knife that took ten years
Chef Arai’s yanagiba, and the whetstones it lives on.
Counter etiquette, without the fear
Hands or chopsticks, soy or none, and how fast to eat.
Aging fish: four days, nine days, twelve
Why our tuna rests in a dry cabinet before it ever meets rice.
予約ReservationsTen seats. Two seatings.
Ten seats. Two seatings.
One evening that will not happen twice.
Seats open on the first of each month for the following month, at 10:00 a.m. Eastern. Counter dining for parties of one to four.