A precise expression of seasonality, guided by technique and balance.

The menu opens with SATO Monaka, combining toro, Hokkaido uni, and oscietra caviar — a composed bite that establishes both texture and depth.

Early courses focus on clarity and structure. Oshitashi of broccolini rabe and Edomae-style namero emphasize controlled seasoning, while sakura dai suimono presents a refined, transparent dashi built on fish bone extraction.

The nigiri progression reflects a disciplined approach to Edomae technique. Hirame is aged with kombu to enhance umami, followed by sayori, wild horse mackerel from Oita, and kohada, each treated to highlight their inherent character and optimal fat balance. Sakura masu introduces a seasonal transition with subtle richness.

A warm course of kinmedai, grilled and paired with uni and asparagus cream, provides a measured contrast in temperature and texture without disrupting the flow.

The tuna sequence — zuke akami, chu-toro, and toro — demonstrates controlled curing, fat gradation, and precision in rice pairing.

The meal concludes with Hokkaido uni and anago, followed by a restrained miso panna cotta and genmaicha.

An omakase built on discipline, timing, and the quiet articulation of flavor.