Experience the art of authentic Japanese cuisine through an intimate Omakase journey, thoughtfully curated by our Japanese-born chef. Featuring the freshest seasonal seafood and the finest ingredients, every course is a celebration of precision, balance, and timeless tradition. We invite you to discover a new standard of refined Japanese dining in New York.
お任せ Omakase
That is all the word means. There is no printed list at the counter and no choosing. The chef buys what is best that morning and builds the evening around it, in the order he thinks it should be eaten.
Six movements: an amuse-bouche, a seasonal appetizer, sashimi, ten pieces of nigiri, a soup and dessert. It runs about two hours. Tell us what you cannot eat when you book and we will work around it without mentioning it again.
順序 The sequence
01
Settle in with an oshibori and choose something from the beverage list to complement your omakase. The evening then opens with a seasonal amuse-bouche. We start everyone at once, so early is better than late. Drinks are charged separately.
02
A seasonal opening, reimagined each week — a quiet pleasure before the sushi begins. Steamed abalone with its own liver sauce, monkfish liver cured in sake lees, a grilled throat of yellowtail, a spoonful of crab picked that afternoon.
03
An assortment cut to order from whatever came in best that morning — lean white fish, a little of something richer. Dressed with no more than it needs, and meant to be eaten before it warms.
04
Ten pieces, selected for the season and set before you one at a time, already seasoned, on a ceramic plate the owner made by hand. No soy dish, no chopsticks unless you prefer them. Eat each piece in one bite.
05
A warm soup bowl that changes from day to day, guided by the season and the ingredients at hand.
06
Something small to close. Then roasted tea, and the door, and Seventieth Street, which will feel louder than you remember.
舎利 The rice
We blend two exceptional varieties grown in Hokkaido and mill them here in America, so Japanese rice reaches the counter freshly polished. It is cooked in small batches through the evening, so no bowl sits longer than twenty minutes.
Chef Chikara seasons it with his own awasezu — a precise balance of akazu red vinegar, sugar, salt and dashi. It does not cover the flavour of the fish. It brings it forward.
The shari is served at body temperature, loose enough to fall apart the moment it reaches you. That is the point. If a piece survives the trip to a soy dish, it was packed too tightly.
産地 Provenance
Toyosu
Tuna, kohada and shellfish, four times a week
Hokkaido
Bafun uni, scallop, crab, Japanese rice
Kyushu
Sea bream, gizzard shad, mackerel
ご案内 Before you come
Nothing here is a rule for its own sake. Each of these exists because the food is better for it.
Yes, and we would rather know at the time of booking than at the counter. Shellfish, gluten and sesame are straightforward. A no-raw-fish diner is not something an Edomae counter can serve well, and we will say so honestly rather than take the reservation.
Not at the counter. The dining room can put together a vegetable and tamago menu with two days' notice — write to [email protected].
Two hours, give or take ten minutes. Another seating begins every half hour behind you, so yours does need to finish on time.
Of your own food, gladly — quickly, and without flash. We ask that you don't photograph other guests, and that video stays off during service.
Whatever you like. We would gently ask you to skip strong perfume or cologne: at a counter this size it reaches everyone's plate.
Twelve and over at the counter. The dining room welcomes all ages at any hour.
