Omakase roughly translates to “entrust” or “I leave it in your hands.” whereby each guest places themselves in the hands of the host allowing them to orchestrate a meal from an ever-changing menu based as much on the season’s availability as the mood and whim of the host themselves.

When tokyo-based edomae sushi was developed, there was no refrigeration and items procured from nearby sources needed to be used immediately. As such, preservation techniques ruled and each region and city developed their own unique styles diverse in both ingredients and construction. looking forward to the future, we practice a unique kind of sushi that incorporates many regional styles and draws from a deep repertoire of techniques from brines, pickles, cures and specializing in jukusei extended dry aging

Virtually all ingredients from fish to salts, spices, shoyu, and vinegars, etc. have been lovingly sourced from the markets in both Fukuoka and Tokyo as well as other craftsman in Japan. Our rice is a rare sub-cultivar varietal of koshihikari farmed in Gifu called ryu no hitomi and we specialize in the use of akasu vinegar. A bold black fermented vinegar made from the aged byproduct of sake production.