The Menu

Two pieces. Hand-pressed over vinegared rice, brushed with nikiri.

Tempura prawn, avocado, eel glaze, tobiko. Eight pieces.

California centre layered with tuna, salmon and yellowtail.

Chopped tuna, house chilli mayo, cucumber, sesame.

Avocado, pickled daikon, shiitake, cucumber, kanpyo.

Chef's selection of ten pieces, plated in order of fat and flavour.

Five slices, cut thick against the grain. Wasabi grated to order.

Deep red loin, served cold on ice with shiso.

Clean and buttery, finished with yuzu zest and sea salt.

Fifteen pieces across three fish, arranged on cedar.

Seared at the edge, ponzu, spring onion, toasted garlic.

Thin-sliced octopus, cucumber, sweet rice vinegar.

Three skewers over binchotan, tare glaze, sansho pepper.

Marinated three days in sweet miso, grilled until it flakes.

Two skewers, charcoal-seared rare, wasabi salt on the side.

Head-on tiger prawns, garlic butter, lemon.

Whole caps, soy butter, shichimi. Simple and smoky.

Nasu dengaku — charred, glazed, sesame.

Pork bone broth simmered eighteen hours, chashu, ajitama.

Clear soy broth, grilled chicken, menma, nori.

Fermented miso, chilli oil, minced pork, sweetcorn.

Sashimi scattered over sushi rice with pickles and roe.

Panko cutlet, Japanese curry, short-grain rice, fukujinzuke.

Grilled freshwater eel, sweet tare, sansho.

Cooked at the plate. Garlic chips, sesame sauce, seasonal greens.

Prawns, scallops and white fish seared hard and fast.

Thigh fillet, house teriyaki reduced to a lacquer.

Wheat noodles, cabbage, bonito flakes, pickled ginger.

Cooked on the iron with egg, spring onion and butter.

Whatever the market gave us, seared with soy and mirin.

Served cold in a masu. Clean, floral, faintly sweet.

Three pours chosen by the bar — dry to rich.

Neat, or over a hand-cut ice ball.

Whisky, yuzu, soda, long and cold.

Whisked to order in a chawan.

The marble bottle. Yuzu, melon or original.