For guests who want it done properly
Twelve seats, one counter, tonight's fish
An intimate sushi counter where the menu is decided by the morning market and every piece is handed across the counter at its moment.
Get in touchWHAT WE DO
The work in one view
Omakase counter
The chef's sequence, twelve to sixteen courses, decided that morning.
A la carte
Nigiri and rolls at the tables, from the same fish as the counter.
Lunch sets
A shorter, faster, gentler-priced way into the same kitchen.
Sake pairing
A short list poured to match the sequence, chosen plainly.
Private counter
The twelve seats, one party, one unhurried evening.
WHERE WE ARE STRONG
What we do most of
THE PROCESS
Four stages
1. Market
The chef buys at dawn, and what is not right is not bought.
2. Prep
Breaking down, curing and resting, most of the day's work unseen.
3. Service
Two sittings, one rhythm, every piece handed across the counter.
4. Reset
Knives, rice and orders for tomorrow, before the lights go out.
WHERE WE ARE STRONG
Pick a thread and follow it




Reviews
A short review belongs here. Keep the wording close to how the customer actually said it.
Customer name
A short review belongs here. Keep the wording close to how the customer actually said it.
Customer name
A short review belongs here. Keep the wording close to how the customer actually said it.
Customer name
RECENT WORK
Have a look through

Omakase counter
The chef's sequence, twelve to sixteen courses, decided that morning.

A la carte
Nigiri and rolls at the tables, from the same fish as the counter.

Lunch sets
A shorter, faster, gentler-priced way into the same kitchen.

Sake pairing
A short list poured to match the sequence, chosen plainly.

Private counter
The twelve seats, one party, one unhurried evening.
Start a conversation
Tell us what you need and we will say whether we are the right fit.
- A straight answer
- A written quote
- No obligation