Appetizers and Nigiri (Course (Counter Seating))

About Course Menu

Appetizers and Nigiri ・20,000 yen per person (tax included) We are committed to using natural seafood from nearby waters, preparing each ingredient according to the condition of the fish and the temperature of the day. 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. It is prepared at the optimal timing to ensure the best condition for your arrival. Our tuna is sourced from Toyosu Market’s renowned wholesaler Hicho. We also procure conger eel from Tsushima, Nagasaki, through the equally esteemed wholesaler Ueken. At times, we also source red sea bream, white tilefish, and other exceptional seafood from Mr. Fujimoto, a trusted fisherman in Imabari, Ehime. Carefully selecting seasonal ingredients from across Japan, we present an omakase course featuring three seasonal appetizers, Edomae nigiri (12 pieces), a sushi roll, tamagoyaki, miso soup, and dessert. Recommended for guests who prefer a lighter selection of appetizers and wish to focus on enjoying our omakase nigiri.