Preliminary otsumami
Shiromi and hikarimono
Aged akazu nigiri
Warm finish and tamago
Chilled seasonal sashimi paired with light dashi infusions and grated Shizuoka wasabi to gently awaken the palate before warm rice services begin.
Delicate white fish and cured silver-skinned mackerel seasoned with house-brewed nikiri, accentuating natural clean salinity and firm coastal texture.
Rich cuts of Toyosu tuna and sea urchin resting upon warm akazu sushi rice, seasoned with vintage aged red sake lees vinegar.
Simmered sea eel brushed with rich reduced tsume glaze, followed by slow-baked castella-style tamago and soothing roasted hojicha.
Materiality and discipline
Every service instrument reflects centuries of Japanese culinary tradition, from single-bevel Sakai knives to hand-formed ceramics selected for their tactile resonance.
Counter seating arrangements
Private counter bookings and curated beverage cellar consultations are coordinated directly through our Rolling Hills Estates administrative office.