The Essence
of Tempura

ABOUT THE CHEF

Seasonal Cuisine and
Fine Sake, in Private

A Japanese restaurant devoted equally to ingredients, technique and hospitality. Saimaki prawns and spiny lobster are prepared to order and fried before you at the counter. From the produce itself to the frying oil and the finishing salt, every element is chosen to bring out the natural character of the ingredient.

Authentic Japanese cuisine that follows the seasons, prepared by chef Kin’ya Okubo, recipient of the Medal with Yellow Ribbon. Alongside delicacies such as shark fin simmered for hours, the menu extends to A5 wagyu sukiyaki, shabu-shabu with house-made sesame sauce, and hand-cut udon to close the meal.

Japanese wines and sake are selected to accompany each course. A private room and a counter that places you within arm’s reach of the chef make the restaurant equally suited to entertaining and to quiet celebration. We invite you to a meal you will remember.

• Contemporary Master Craftsman
• Minister of Health, Labour and Welfare Award
• Medal with Yellow Ribbon

Owner & ChefKinya Okubo