Aged Bluefin Akami
Lean tuna aged seven days, brushed with house nikiri.
$—
The progression
A sample of the courses
Sequence and selection change nightly. This is a representative evening.
Opening
Hokkaido Uni
Sea urchin over warm rice, a single sheet of nori.
$—
Middle
Kohada
Gizzard shad, cured in salt and rice vinegar, scored by hand.
$—
Seared Otoro
Fatty belly, lightly torched, melting at body temperature.
$—
Closing
Steamed Anago
Sea eel, simmered until soft, finished with tsume glaze.
$—
Tamago
Layered sweet omelet, the chef's signature final piece.
$—
Clear Dashi
A quiet broth of kombu and bonito to close the meal.
$—