Pickup or delivery · the kitchen closes at 14:30.
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Two pieces, pressed to order
Lean tuna brushed with nikiri soy.
Salmon with a touch of yuzu kosho.
Scallop, sea salt and sudachi.
Fatty tuna belly, warm rice and fresh wasabi.
Eel glazed over charcoal with the house tare.
Cut at the counter
Nine slices of the day's fish, chosen by the chef, with daikon and shiso.
Six slices of salmon on daikon with a shiso leaf.
Rolled by hand
Tuna, chilli mayonnaise, spring onion and sesame. Six pieces.
Salmon and avocado. Six pieces.
Prawn tempura, cucumber and tobiko with eel sauce. Eight pieces.
Over white oak binchotan
Chicken thigh and spring onion skewers brushed with tare. Two skewers.
Wagyu over binchotan with sea salt and fresh wasabi. Two skewers.
Black cod marinated in white miso, then grilled over charcoal.
Yellowtail collar from the grill with grated daikon and ponzu.
To share, or to start
Steamed soybeans with coarse sea salt.
White miso, tofu, wakame and spring onion.
Aubergine glazed with miso, sesame and sansho.
To finish
Two scoops with a black sesame crumble.
A light cheesecake under a yuzu glaze.
Chilled sake and green tea
The house junmai, served chilled. 180 ml.
Japanese green tea, a pot for one.