Chef’s Choice (Course (Counter Seating))

About Course Menu

Chef's Selection ・28,000 yen per person (tax included) We are committed to using natural catches from nearby waters, preparing each fish in the manner best suited to its condition and the day's temperature. Our sushi rice is Akita-grown Yumebako rice, cultivated by a contracted farmer and cooked in a hagama pot, then seasoned with a blend of pure rice Fuji vinegar and red vinegar from Iio Jozo in Kyoto. The contracted farmer is the family of the owner, Sato's classmate from his school days in Akita. Grown with great care, Yumebako is distinguished by its large grains and the full flavor of each individual grain. We prepare everything to be at its very best for your reservation time. Our tuna is sourced from Hicho, a highly regarded intermediate wholesaler at Toyosu Market. We also procure conger eel from Tsushima, Nagasaki Prefecture, through another popular wholesaler, Ueken. At times, we source red sea bream, white tilefish, and other catches from Mr. Fujimoto, a trusted fisherman in Imabari, Ehime Prefecture. The course also features specialties unique to our restaurant, such as a small rice bowl of breaded and fried hachinomi, a rare cut of tuna, paired with red-vinegared sushi rice, and a hand roll of fatty tuna and takuan made with iburigakko from our contracted farmer. With carefully selected seasonal ingredients gathered from across Japan, we present a refined omakase course.