Menu
It’s all handrolls. Let the chef lead with an omakase progression, or build your own à la carte. Every roll is made and served one at a time.
Omakase Sets
Where it begins
An elegant first chapter — four crisp handrolls built before you, a sweet tamago, and a clear clam broth to close.
Includes
The counter, in full
Five handrolls that move from delicate to deep — adding the abalone-liver umami roll — finished with tamago and clam broth.
Includes
Land meets sea
Six rolls crossing land and sea — wild jack, soft-shell crab, abalone, and seared Omi wagyu with Kampot pepper.
Includes
Nothing held back
The full expression of the counter — lobster, the otoro · uni · caviar trinity, wagyu tartare with Ibérico yolk, anago and truffle. Our finest seats.
Includes
À la Carte Handrolls
Silken salmon, a glistening spoon of ikura, warm seasoned rice, crisp nori.
Golden-fried prawn, a whisper of chilli mayo, scallion, sesame.
Charcoal-grilled freshwater eel, lacquered tare, a brush of sansho.
Line-caught jack & yellowtail, ginger, scallion, citrus.
Whole soft-shell crab fried to shatter, yuzu kosho, kewpie.
Steamed abalone folded through its own umami liver emulsion.
Seared Omi wagyu, fresh-cracked Kampot pepper, smoked shoyu.
Cold-water lobster poached in brown butter, chive, lemon.
Hand-cut wagyu tartare, cured Ibérico-fed yolk, nori salt.
Sea eel fried light, black truffle folded through warm rice.
The trinity — fatty tuna belly, Hokkaido uni, a crown of caviar.
Layered sweet omelette, faintly caramelised — the gentle full-stop.
Manila clams steamed open in sake, dashi, a single shiso leaf.
Please tell us about any allergies — our team will guide you. Raw fish is served; consuming raw seafood carries inherent risk.
