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Menu

It changes with the season, and sometimes with the delivery. What is written below is what we are cooking this week.

Twelve nigiri arranged in a ring on a black plate, chopsticks and pickled ginger beside it

Omakase

Left to the chef. What is best that morning, in the order it should be eaten, served one piece at a time.

  • Omakase, twelve pieces

    145

    Nigiri only, at the counter, about ninety minutes

  • Omakase, eighteen pieces

    210

    The full counter, with a starter and a dessert, about two hours

  • Sashimi omakase

    120

    Cut only, no rice, served for the table

Miso soup in a black bowl, tofu, wakame and spring onion

Starters

Small things to begin with, while the rice comes to temperature.

  • Chawanmushi

    16

    Silken egg custard, dashi, whatever the morning brought

  • Edamame, burnt lemon

    9

    Charred in the shell, sea salt, a squeeze of lemon

  • Pickles of the week

    12

    Five, from the crocks by the kitchen door

  • Silken tofu

    14

    Made each morning, spring onion, aged soy

  • Miso soup

    8

    White miso, the day's garnish

Three cuts of sashimi on a slate over a black plate, with wasabi, soy and chopsticks

Sashimi

Cut to order. What is listed changes with the delivery.

  • Moriawase, three ways

    34

    Today's catch, served on chilled stone

  • Moriawase, seven ways

    62

    The full board, for two to share

  • Aged sea bream

    28

    Four days on the bone, kombu, a little wasabi

  • Chūtoro

    32

    Medium fatty tuna, four slices, nothing on it

  • Scallop, citrus

    26

    Raw, with yuzu and a single grain of salt

A single piece of otoro nigiri on a black plate, brushed with nikiri

Nigiri

By the piece, two to an order. The rice is seasoned with red vinegar and served at body temperature, which is the whole point of it.

  • Akami

    8

    Lean tuna from the upper loin

  • Chūtoro

    12

    Medium fatty tuna, the belly's outer edge

  • Ōtoro

    18

    The fattiest cut, brushed with nikiri, one bite

  • Hamachi

    9

    Yellowtail, a little yuzu kosho

  • Unagi

    11

    Freshwater eel, grilled, tare brushed twice

  • Ebi

    9

    Sweet prawn, cured briefly in kombu

  • Tamago

    6

    Egg, layered and pressed. Traditionally the last piece

Eight pieces of negitoro maki on a black plate, with ginger, wasabi and soy

Maki

Rolled to order and cut at the last moment, so the nori is still crisp when it reaches you.

  • Kappa maki

    9

    Cucumber, sesame, thin-rolled

  • Tekka maki

    12

    Lean tuna, thin-rolled, six pieces

  • Negitoro maki

    19

    Toro scraped from the bone, spring onion

  • Salmon and avocado

    16

    Rice outside, toasted sesame

  • Futomaki, garden

    15

    Thick-rolled, five vegetables from the beds outside

Yuzu granita in a black bowl, shaved ice around a pale yellow scoop

Desserts

  • Yuzu granita

    12

    Sharp, cold, nothing else in the bowl

  • Warabi mochi

    13

    Roasted soybean flour, dark sugar syrup

The bar at dusk: stools along a dark stone counter, backlit shelves of whisky and sake behind it, and the garden through glass on both sides

Bar & Sake

The bar keeps its own hours, later than the counter. Poured by the person standing behind it.

  • Junmai, by the glass

    12 / 16

    Three open at any time, ask what they are

  • Daiginjo, carafe

    42

    180ml, served cold, chosen for the table

  • Highball

    16

    Japanese whisky, hard water, one long stir

  • Umeshu, aged

    14

    Our own, from the plums in the garden, five years

  • Barley tea

    —

    Cold, and always free

Prices in EUR. Nigiri and maki are priced by the order. Please tell us about allergies when you book, not when you sit down, and the kitchen will have time to do something about it.

Come and eat.

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