Overview
- The new seasonal omakase is now being served as an approximately two-hour tasting, with a full seven-course menu, a lighter semi-course option, and a dedicated vegetarian course.
- Courses highlighted across outlets include an Ichiju Sansai opener, a chilled seafood appetizer, a Spring Hanami Hassun platter, a simmered greenling dish, a choice of mains such as Japanese Black Wagyu or shrimp tempura, a pressed eel rice course, and a dessert trio with tableside matcha.
- Chef Shingo leads the kitchen and front-of-house lead Yuki guides the storytelling service, reinforcing the omakase’s cultural focus.
- Dining unfolds within five rooms themed to water, wood, earth, stone, and washi paper, with wine and sake pairings, specialty cocktails, and imported Japanese waters available.
- Reservations are recommended; one outlet reports starting prices of $250 for the full course and $150 for the semi course, a 48-hour cancellation policy with a $100 per-person fee, and a minimum age guideline of 8 years old.