About
In harmony with what is outside the window.
Your Restaurant Name began as a small room at the end of a garden, with six seats at one counter. It has grown by exactly one room since, and the garden has grown considerably more.
We cook the season because it is the only honest way to cook, and we let the room stay quiet because a meal is a conversation between the people having it.
Two rooms, one garden, and whatever the month is willing to give.
Our garden
The garden came first.
Before there was a kitchen there was a plot with three maples on it, and the room was built afterwards, facing them. Everything else followed from that decision.
Half of what reaches the table in summer is picked forty steps from where it is served. The rest comes from four growers, all within an hour, all of whom we know by name.
Our craft
Very little happens to anything.
A fish is bought whole, aged on the bone for as long as it wants, and then cut. The skill is in the choosing and in knowing when to stop, and the second is harder than the first.
The rice is seasoned with red vinegar and held at body temperature, which is the part nobody notices and the part everything rests on. The knives are sharpened every morning before anything else is done.
Find us
Hours
- Lunch
- Tue – Sat · 12:00 – 14:30
- Dinner
- Tue – Sun · 18:00 – 24:00
- Closed
- Monday
