Red Vinegar Rice Brings Out Seasonal Flavor

The core of our restaurant is the red vinegar rice, which has a perfect balance of acidity and umami. We carefully layer traditional Edomae techniques such as marinating, pickling, and simmering with carefully selected seasonal fish, clearly defining the contours of the ingredients. The authentic omakase course transitions from seasonal appetizers to individual dishes and sushi, with a structure calculated to enhance the flow of flavors and lingering aftertaste. Our recommendations for sake that match the expression of the dishes are also well-received, deepening the world of sushi with each cup.