Chef’s Choice (Course (Counter Seating))

About Course Menu

Chef’s Selection　　・28,000 yen per person (tax included) 　　 We are committed to using wild-caught seafood from nearby waters, preparing each ingredient in a manner suited to the condition of the fish and the day’s temperature. Our sushi rice is made with Akita-grown Yumebako rice from a contracted farm, cooked in a traditional hagama pot, then seasoned with a blend of pure rice Fuji Vinegar and red vinegar from Iio Jozo of Kyoto. The contracted farm belongs to the family of one of owner Sato’s former classmates from his days in Akita. Grown with great care, Yumebako is distinguished by its large grains and the rich flavor present in every bite. We prepare it to be served in optimal condition according to your arrival time. Our tuna is sourced from Toyosu Market’s renowned wholesaler Hicho. From another well-known wholesaler, Ueken, we procure conger eel from Tsushima. At times, we also source red sea bream, white sweet bream, and other fish from Mr. Fujimoto, a fisherman in Imabari City, Ehime Prefecture, whom our chef greatly trusts. The course also features specialties unique to our restaurant, such as a small rice bowl topped with a cutlet of the rare tuna cut known as hachi no mi paired with red-vinegared sushi rice, and a toro-taku hand roll made with iburigakko from our contracted farm. Carefully selecting seasonal ingredients from across Japan, we compose this omakase course with exceptional attention to detail.