Intimate, eight-seat cocktail bar serving a seasonal omakase menu across a massive wooden counter. The music-free tasting runs through a fixed progression of delicate, produce-driven drinks built for flavor over potency.
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 12-seat wagyu counter serving an extensive, whole-animal tasting menu. A husband-and-wife team cook aged cuts and offal directly on hot charcoal, pouring rare sake throughout a notoriously hard-to-book dinner.
Eight-seat Jiyugaoka counter run entirely by a solo chef who cooks and serves the whole room. The long tasting menu turns seasonal Japanese ingredients into Italian dishes, built around a charcoal grill and handmade pasta.
Sprawling dining village in the Mt. Takao foothills made up of thatched-roof farmhouses and private garden pavilions. Meals center around sunken charcoal hearths set into tatami floors for grilling chicken, wagyu, and river fish.
