01 / ABOUT THE PLACE
About this place
An omakase that moves from small plates to nigiri leaves you with the enjoyable dilemma of deciding which dish made the strongest impression. One account describes a line-up that began with overnight-dried greeneye fish, steamed abalone with liver sauce and charcoal-grilled Pacific saury, then continued with medium-fatty bluefin tuna, gizzard shad, shellfish, sea urchin, kuruma prawn and conger eel. The diner particularly remembered the greeneye, described as plump and juicy, and the steamed abalone, whose thick flesh was coated in liver sauce—both the kind of small plates that invite a glass of sake. Among the nigiri, another diner praised glossy new-season squid and soft, fluffy conger eel. The sequence offers a chance to savour the character of the seafood in both small plates and nigiri.
Some diners describe the sushi rice as having distinct grains that gently come apart in the mouth. Opinions on the vinegar vary: one diner found it mild, while another praised its balanced acidity for bringing out the fish. That range of impressions makes it worth noticing how each topping pairs with the rice. Some visitors single out gizzard shad or bluefin tuna, and the meal may appeal to anyone who wants to take their time over the transition from small plates to nigiri. Other items listed as possibilities include salt-grilled cutlassfish, tamagoyaki, abalone dressed with liver sauce and sea urchin sashimi. The omakase selection and availability vary by day, so check when booking if there is a particular dish you hope to try.
Visitors have reported enjoying bottled beer and sake, and the menu lists sake such as Hakuraku Hoshi, Jikon and Tenbu. Choosing a bottle to match the small plates is one way to shape the meal. Diners describe the atmosphere as quiet, and the restaurant accepts reservations; booking is recommended, particularly for dinner.
