The seasonal courses
Ten highlights from each of our four courses. The full eighteen pieces depend on what the boats bring in — the card you receive is printed at 4 p.m. on the day.
Spring omakase
Sakura-cured sea bream, firefly squid, bamboo shoot grilled over binchotan and the first katsuo of the year.
- Omakase · 18 pieces
- $295
- Sake pairing · 6 pours
- $145
- Tea pairing · 4 infusions
- $60
- 01
Sakura-masu — Cherry salmon, kombu-cured
Lightly cured on Rausu kombu, finished with salted cherry leaf.
- 02
Hotaru-ika — Firefly squid
Blanched, with karashi-sumiso and new spring onion.
- 03
Takenoko — Bamboo shoot
Grilled over binchotan with sansho leaf and dashi glaze.
- 04
Madai — Sea bream nigiri
Aged four days, brushed with nikiri and a petal of salt.
- 05
Hatsu-gatsuo — First bonito
Straw-seared, with grated ginger and spring garlic.
- 06
Akagai — Ark shell
Slapped to the board so it curls, then pressed onto red-vinegar rice.
- 07
Chu-toro — Medium fatty tuna
From a 180 kg Oma line-caught bluefin.
- 08
Uni — Hokkaido sea urchin
Bafun and murasaki side by side, no nori.
- 09
Tamago — Castella omelette
Shrimp and yam, baked low for an hour.
- 10
Ichigo daifuku — Strawberry mochi
Amaou strawberry wrapped in hand-pounded mochi.
Summer omakase
Shima-aji and kinmedai, ayu sweetfish from the Nagara river, chilled somen and yuzu kosho.
- Omakase · 18 pieces
- $295
- Sake pairing · 6 pours
- $145
- Tea pairing · 4 infusions
- $60
- 01
Junsai — Water shield
Chilled in tosazu with a drop of yuzu.
- 02
Ayu — Sweetfish
Salt-grilled whole, with tade vinegar.
- 03
Shima-aji — Striped jack nigiri
Firm and sweet, with a whisper of sudachi.
- 04
Kinmedai — Golden-eye snapper
Skin seared, brushed with soy cured in-house.
- 05
Shinko — Baby gizzard shad
Three tiny fillets layered on one piece — high summer only.
- 06
Anago — Sea eel
Simmered for forty minutes, finished with tsume sauce.
- 07
O-toro — Fatty tuna belly
Aged nine days, sliced against the sinew.
- 08
Ikura — Salmon roe
Marinated in sake and shoyu, served in a nori cup.
- 09
Tamago — Castella omelette
Our constant, every night of the year.
- 10
Mizu yokan — Chilled azuki jelly
Hokkaido azuki set with Kochi agar.
Autumn omakase
Sanma pike, modori-gatsuo, matsutake dobin-mushi and salmon roe at its peak. Our current course.
- Omakase · 18 pieces
- $295
- Sake pairing · 6 pours
- $145
- Tea pairing · 4 infusions
- $60
- 01
Dobin-mushi — Matsutake broth
Clear dashi steamed in a teapot with hamo and gingko.
- 02
Sanma — Pacific saury
Vinegar-cured, with young ginger and chive.
- 03
Modori-gatsuo — Returning bonito
Fattier than spring — seared over rice straw.
- 04
Kohada — Gizzard shad
Salted and cured in red vinegar for three hours.
- 05
Saba — Mackerel bo-zushi
Pressed with kombu, sliced at the counter.
- 06
Kuruma-ebi — Japanese tiger prawn
Boiled to order, still warm on the rice.
- 07
Akami zuke — Lean tuna, soy-marinated
Twenty seconds in hot nikiri.
- 08
Ikura — Salmon roe
Brilliant and briny at the very start of the season.
- 09
Tamago — Castella omelette
Shrimp and yam, baked low for an hour.
- 10
Kaki — Persimmon
Hoshigaki with mascarpone and roasted kinako.
Winter omakase
Kan-buri yellowtail, fugu, kegani crab from Hokkaido and the richest tuna of the year.
- Omakase · 18 pieces
- $295
- Sake pairing · 6 pours
- $145
- Tea pairing · 4 infusions
- $60
- 01
Kegani — Horsehair crab
Picked to order, dressed in its own miso.
- 02
Ankimo — Monkfish liver
Steamed in sake, with ponzu and momiji oroshi.
- 03
Kan-buri — Winter yellowtail
Line-caught off Himi, at its fattiest in January.
- 04
Hirame — Fluke with engawa
Kombu-cured, with the fin muscle as a second bite.
- 05
Kawahagi — Filefish with its liver
The liver whipped and spooned on top.
- 06
Hotate — Scallop
Charred over binchotan with yuzu zest.
- 07
O-toro — Fatty tuna belly
Winter bluefin from Oma — the course peaks here.
- 08
Shirako — Cod milt
Torched, with a drop of soy.
- 09
Tamago — Castella omelette
Our constant, every night of the year.
- 10
Yuzu sorbet — Yuzu sorbet
Kochi yuzu, shaved at the counter.
Allergies
We can cook around shellfish, gluten and sesame with 72 hours’ notice. We are not able to offer a vegetarian course.
Timing
The course takes about two hours. Seatings begin together, so please arrive ten minutes early.
Price
Prices include gratuity. Tax is added. A $100 deposit per guest secures the seat.
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.