Six-seat tempura counter tucked into the third floor of a Nakameguro building. The chef hands over fifteen courses of seasonal seafood and vegetables one by one, frying each piece in a light blend of sesame and rice oil.
Ultra-minimalist counter where the tasting menu is a marathon of nigiri – no appetizers. The chef prepares over two dozen pieces for just six guests, using a signature red vinegar shari.
Intimate counter restaurant serving a multi-course tonkatsu omakase from an open kitchen. Chefs present a sequence of rare pork cuts, explaining the origin and flavor of each piece as it’s served.
