Tonight's omakase.
Fourteen courses, set by the chef from the morning's market. The list below changes daily — this is a sample from a recent service.
A recent service.
Course by course. The shape changes every night.
Tai · Sea Bream
Lightly cured in kombu, finished with a touch of yuzu zest.
Aji · Horse Mackerel
From the Cornish day-boat. Ginger, spring onion, soy.
Akami · Tuna Loin
Aged six days in our chiller. The first piece of the evening.
Chū-toro · Medium Tuna
Marbled belly, briefly seared on the side that meets the rice.
Ō-toro · Fatty Tuna
Hand-cut from the line, served at body temperature.
Hotate · Hokkaido Scallop
Diver-caught, sliced thin, brushed with house soy.
Ika · Squid
Scored, dressed with sea salt and a single drop of yuzu juice.
Anago · Saltwater Eel
Slow-simmered in our tare. Finished with a sweet glaze.
Uni · Sea Urchin
Air-flown from Hokkaido. Served on a wrap of nori.
Tamago · Sweet Omelette
The final piece. Our recipe, eighteen years in the making.