Quintessence of Japanese Purity.

Wild line-caught oceanic catches flown directly from Toyosu Market, seasoned with aged akazu red vinegar and grated fresh Shizuoka wasabi root.

Toyosu Market Daily Catch Rare Junmai Daiginjo Sakes

旬の味覚

Chef's Selection

The Omakase Experiences

Synchronously prepared by Master Chef Kenji Sato at our 10-seat Hinoki wood counter.

月 • TSUKI

Featuring seasonal white fish, Atlantic salmon, Scottish scallop, yellowtail hamachi, and warm red miso soup with dashi.

₹4,500$65

Book Tsuki Counter

SIGNATURE

雪 • YUKI

Bluefin otoro, Hokkaido bafun uni, cured shime saba, bincho-tan seared wagyu nigiri, chawanmushi with black truffle, and tamagoyaki.

₹7,800$110

Book Yuki Experience

極 • KIWAMI

The pinnacle of Japanese gastronomy. Rare wild allocations, Caspian caviar topping, Japanese A5 Miyazaki beef, and ceremonial matcha service.

₹11,500$160

Book Kiwami Table

Served two pieces per order. Seasoned with aged nikiri soy glaze.

Line-caught, aged 5 days for deep umami concentration, brushed with nikiri glaze.

Sweet ocean custard from Northern waters, crisp Ariake seaweed wrap.

Firm crisp snap, light citrus yuzu kosho zest, micro sea coriander.

Bincho-tan charcoal flame-torched tableside with smoked salt crystals.

Hinoki Counter Reservation

10 seats only per seating. Two seatings nightly: 17:30 (First) & 20:15 (Second).