Our Menu

**Otoro with Caviar** — Fatty bluefin belly, aged fourteen days, topped with Iranian ossetra and a whisper of yuzu zest. The rice disappears first. **Hokkaido Uni Flight** — Three varieties from different harbors: Muroran, Shakotan, Otaru. Each spoonful tastes of the specific water it came from. **Aged Akami** — Lean tuna loin, dry-aged ten days, brushed with nitsume made from the fish's own bones. Deep umami, clean finish. **Iwashi Sashimi** — Fresh sardine from Kanagawa, scored and dressed with ginger, scallion, and ponzu. Silvery, bright, gone in one bite. **Anago Tempura** — Sea eel from Kyushu, battered and fried for eight seconds, served with matcha salt and house tsuyu. **Kohada** — Gizzard shad cured in salt and vinegar for three days, silver skin intact. Sharp, metallic, traditional. **Wagyu Nigiri** — A5 Miyazaki, seared over binchotan, draped over rice with truffle salt and pickled garlic. **Tamago** — Sweet egg omelet made with shrimp and mountain yam, finished with a caramelized edge. The traditional closer. **Dassai 45 Junmai Daiginjo** — Clean, fragrant, pear and melon notes. Pairs with everything. **Yuzu Highball** — Japanese whisky, fresh yuzu juice, soda. Bright, bitter, refreshing between bites.