Our omakase menus showcase Chef Hiro’s interpretation of artisan Edo-style sushi. Offerings vary seasonally and feature that day’s highest quality selections. Chef Hiro begins with tsumami (small appetizers), before serving multiple sashimi and nigiri sushi courses. Chef Hiro considers his rice as important as the fish, and it reflects decades of cultivating a precise balance of red vinegar (brewed from aged sake cakes) and sea salt. Chef Hiro employs varied techniques to coax optimal flavor profiles from the fish, including aging (a process called nekaseru), curing, and adjusting temperatures just before serving. This exacting attention extends to the sauces, salts and garnishes applied to evince the essence of each particular fish. In every dish, Chef Hiro seeks to harmonize size, appearance, temperature, texture, and taste. With Chef Hiro modulating these subtle variables, you need only put your trust in his hands and savor each bite at its moment of perfection.
To complement your one-of-a-kind omakase experience, we offer a curated selection of fine sakes, craft beers and wines.
Our knowledgeable servers are available to guide your choice, and can also suggest sake flights or pairings throughout the entire menu.
LUNCH OMAKASE
Wakaba 若葉 75
Sakura 櫻 125
DINNER OMAKASE
Kaede 楓 165
Tsubaki 椿 200
Botan 牡丹 (premium menu) 250
(please allow 48 hours notice to source ingredients for Botan menu)
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