Ten days rested. Twenty minutes over a far fire.
Aged Sawara, Far FireJukusei Sawara
Spanish mackerel from Akashi, rested ten days until the fat runs clear, then held twenty minutes over a far fire. One brushstroke of hishio.
02Menu
Omakase, eight courses
One menu a night. What arrives that morning and how the barrels are running decide the rest — the shape below holds, the detail moves.
Aged Sawara, Far Fire
Two nights in the three-year barrel.
Hishio-Cured YolkHishio Tamago
A yolk sunk two nights in three-year hishio. Served over warm rice — break it slowly.
Direct flame, surface only.
Seared Beef CheekHoho-niku no Yakishimo
Yamagata shorthorn. Hard flame on the surface only, raw at the centre. Salt and wasabi, nothing else.
Rishiri kombu, first press only.
Clam and Udo BrothSuimono
First-press Rishiri kombu dashi with Kashima clams. Udo lifted for its scent — served only in early spring.
Seven to twenty days in the ageing room.
Aged Sashimi, Three KindsJukusei-zukuri
Three of the day. Each fish rested on its own clock — seven days to twenty, never the same pairing twice.
Eighteen minutes on the coals.
Charcoal Donabe RiceSumidaki Donabe Meshi
New-crop Uonuma rice taken straight to the coals in its clay pot. Finished with flaked charcoal-grilled fish.
The progression
- 01SakizukeHishio-cured yolk, seasonal hitashi—
- 02WanmonoFirst-press Rishiri kombu dashi—
- 03TsukuriAged sashimi, three kinds—
- 04YakimonoThe day's fish, far fire—
- 05ShiizakanaSeared shorthorn beef cheek—
- 06ShokujiCharcoal donabe rice, pickles—
- 07MizugashiAmazake granita—
- 08Omakase, eight coursesTax included. No service charge.¥18,700
Dietary requirements and allergies can be accommodated with at least three days’ notice — tell us when you book. Prices are fictional, as is the restaurant.