Appetizers and Nigiri (Course (Counter Seating))

About Course Menu

Appetizers and Nigiri　　・20,000 yen per person (tax included) With a commitment to locally caught natural seafood, each ingredient is prepared according to the condition of the fish and the temperature of the day. The sushi rice is made with Akita-grown Yumebokko 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 in Kyoto. It is prepared to perfection in time for each guest’s arrival. Tuna is sourced from Hicho, a renowned intermediate wholesaler at Toyosu Market. Conger eel from Tsushima, Nagasaki Prefecture, is sourced from another popular wholesaler, Ueken. At times, red sea bream and white tilefish are procured from Mr. Fujimoto, a trusted fisherman in Imabari City, Ehime Prefecture. Carefully selected seasonal ingredients from across Japan are used to create an omakase course featuring three seasonal appetizers, Edomae nigiri, a sushi roll, tamago, miso soup, and dessert. Recommended for guests who prefer a lighter selection of appetizers and wish to focus on the chef’s selection of nigiri.