Omakase · New York

Seasonal
omakase,
prepared
with quiet
precision.

A single piece of otoro nigiri resting on a pale matte ceramic plate

A small reservation-only sushi experience shaped by season, temperature, and timing.

Reserve a seat

The Experience

Every seat faces the counter.

Every course is prepared in sequence.

Every detail is served at the moment it is ready.

Tonight's
courses

Omakase — chef's selection

Hokkaido uni nigiri on a matte ceramic plate
01

Hokkaido Uni

Cold, clean, and lightly sweet.

Sea urchin · Warm rice · Light soy

02

Otoro

Bluefin belly brushed with nikiri.

Tsukiji · Cut to order

Otoro nigiri on a matte ceramic plate
Shima aji nigiri with citrus zest and sea salt on a matte ceramic plate
03

Shima Aji

Finished with citrus and sea salt.

04

Hotate

Scallop, yuzu,
and warm rice.

Live scallop · Lightly seasoned

Hotate scallop nigiri with yuzu on a matte ceramic plate
Anago sea eel nigiri with tare glaze and toasted nori on a matte ceramic plate
05

Anago

Sea eel, tare,
and toasted nori.

Slow-braised · Served warm

06

Matcha
Custard

Soft finish with roasted rice.

The quiet end.

Matcha custard in a matte ceramic bowl topped with roasted rice, sparse spring branch in the background

Ingredient Philosophy

Seasonal fish.
Warm rice.
Sharp knives.

Nothing added unless it improves the bite.

Chef's hands slicing fish on a hinoki cutting board with a yanagiba knife, preparation bowls in the background
  • Nishiki rice Niigata Prefecture
  • Shari vinegar House blend
  • Wasabi Shizuoka, fresh-grated
  • Nori Ariake Sea

Reservations

Request
a seat

Twelve seats.
Reservation required.