Chutoro
Bluefin · Oma, Aomori Prefecture
"Aged seven days on konbu. The fat hasn't melted yet — it still holds its shape when you lift it. That's the window."
Hirame
Flounder · Wild-caught, Hokkaido
"The knife draws through it in a single motion — no second pass. The cut itself is the seasoning."
A5 Wagyu
Kuroge Washu · Kagoshima, Japan
"Torched for four seconds over binchotan. The smoke enters the fat before the fat melts. You smell it before you taste it."
Uni
Sea Urchin · Rishiri Island, Hokkaido
"Yuzu zest falls like snow. One pass. The citrus lifts the brine without competing with it."
The right occasion
finds its room.
No flowers. No steakhouse. This.
Twelve courses, two hours, the chef placing each piece in front of you. The meal becomes the evening. We can arrange a handwritten note on the counter before you arrive.
Reserve for TwoYou've eaten everywhere. Come here next.
Aged bluefin from Oma. A5 Kagoshima wagyu. Hokkaido uni. The sourcing is half the meal. The other half is watching it arrive.
Where the meal is the conversation.
Twelve seats means no ambient noise, no competition for attention. Your guest watches you choose a room where the food demands respect. That says something.
Inquire for Private Seating
Training
Saito, Tokyo · Sushi Yoshitake
18 years under master chefs
Kenji
Nakamura
Trained for eighteen years in Tokyo — first under Saito-san in Roppongi, then three years at Sushi Yoshitake. He came to New York in 2019 not to open a restaurant but to find twelve people who would sit still long enough to taste what he had learned.
"The fish tells you when it's ready. Not the calendar. Not the reservation. The fish."
Reserve
your seat.
The counter seats twelve. There are no walk-ins. There is no bar. You come for the meal, and the meal is the evening. Most nights sell out three weeks in advance.
Book your evening
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Reserve Your SeatSecure booking via Resy · Cancellations accepted up to 48 hours prior