Lunch Appetizers and Nigiri (Course (Counter Seating))

About Course Menu

Lunch: Appetizers and Nigiri ・18,000 yen per person (tax included) We are dedicated to using locally caught natural seafood, preparing each ingredient according to the condition of the fish and the temperature of the day. Our sushi rice is made with Akita-grown Yumegobako rice cultivated by a contracted farmer and cooked in a hagama pot. It is seasoned with a blend of pure rice Fujisu vinegar and red vinegar from Iio Jozo in Kyoto, then prepared at the optimal condition to match your reservation time. Our tuna is sourced from Hicho, a popular intermediary wholesaler at Toyosu Market. Our conger eel comes from another well-known intermediary wholesaler, Ueken, and is sourced from Tsushima, Nagasaki Prefecture. At times, we also procure red sea bream and white tilefish from Mr. Fujimoto, a trusted fisherman in Imabari City, Ehime Prefecture. Carefully selecting seasonal ingredients from across Japan, we present an omakase course featuring three seasonal appetizers, Edomae nigiri (12 pieces), a sushi roll, tamago, miso soup, and dessert. This course is recommended for guests who wish to begin with drinks and appetizers, then savor nigiri afterward.