Quiet edomae, cut for the counter.

Fish chosen at the morning auction, frozen the day it lands, sliced to order. Pale celadon, sumi ink, one vermilion mark.

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Edomae
Counter

Today's catch.

Six cuts, weighed and priced at the counter
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    Omakase Daily Frozen to order

    From the morning auction.

    Every box is chosen by hand at first light, iced within the hour and frozen whole. We buy the fish we would serve at our own counter — nothing graded down, nothing held over.

    How we source

    Quiet words.

    Excellent 4.8 / 5

    • Whole yellow croaker

      Arrived frozen hard with no ice burn at all. Thawed overnight and the flesh was still firm and clean-tasting — closer to the fish market than anything I can buy locally.

      M. Hayashi, Verified Buyer

    • Mackerel fillets

      Cut straight and even, skin intact, packed flat so nothing bent in transit. Ten minutes under the grill and it was better than the sashimi bar near my office.

      S. Kobayashi, Verified Buyer

    • Oysters in shell

      Every shell was cupped and full, and the ice pack was still solid on arrival. Served them cold with nothing but a little vinegar — no need for anything else.

      R. Nakamura, Verified Buyer

      The knife comes first.

      Clean cuts, no torn edges, no bruising. Each fillet is portioned across the grain so a single stroke takes it — the same manner of work you would watch across a counter in Tokyo.

      Shop sashimi cuts

      Three ways in.

        Three cuts, one counter.

        At the counter

        Three cuts, one counter.

        Fish is chosen whole, then broken down the same morning it arrives. Nothing sits — each cut is weighed, priced and frozen to order.

        • Salmon nigiri Aburi · 2 pieces $18
        • Tuna sashimi Akami · 5 slices $24
        • Yellowtail Hamachi · 5 slices $22