OMA
KASE
First seating 18:30
Second seating 21:00
Sashimi刺身
Nodoguro · Setouchi Sea
Torched nodoguro, its skin crisped over binchotan, flesh still raw beneath — the fat rendered just enough to carry the smoke. A shiso leaf is placed without ceremony.
"Fat is flavor. Fire is the only seasoning."
— Chef Kenji MoriHassun八寸
Seasonal Assortment · Autumn
Eight small compositions on a single cedar board — ayu grilled over charcoal, matsutake steamed in dashi, persimmon dressed with white miso. Each morsel a different texture.
"The hassun is a season compressed into eight bites."
— Chef Kenji MoriSunomono酢の物
Palate Cleanser · Snow Crab
Snow crab with cucumber ribbon and chrysanthemum petals in a dashi vinegar so delicate it disappears as you swallow, leaving only the memory of the sea.
"Restraint is the most difficult skill to acquire."
— Chef Kenji MoriNothing arrives
without a story.
Every prefecture below corresponds to a living relationship — a fisherman who calls when the nodoguro are running, a farmer who holds the last matsutake harvest before the frost. We do not use a supplier. We use a network of people who care as much as we do.
Hokkaido
Cold waters, 14°C year-round
Kyoto
The original kaiseki city
Nagasaki
Warm Tsushima current
Kochi
Citrus from mountainside groves
Tamba
Ancient forest, volcanic soil
Rishiri
Dashi drawn at 4am, daily
No two evenings at the counter are identical. The menu is written the morning of each service.
The hand is the tool
of the soul.
Chef Kenji Mori
has been at this counter
for eleven years.
He trained in Osaka under a master who forbade written recipes. Every technique lives in the hands. He shapes his own ceramics in the winter months — the plates you eat from are the same ones he threw on a wheel at 5am.
The dashi is drawn from high-grade rishiri kombu brought on the first ferry from Hokkaido, steeped at 60°C for exactly forty minutes. He has done this 3,800 times.
We have celebrated every anniversary since our third here. The nodoguro course in October — I have thought about it almost every week since.
This was my third Michelin three-star meal this month. It was the only one where I forgot to take photographs because I was too present.
I have seated clients at Robuchon, at Mugaritz, at Noma. None of them leaned across the counter the way my client did here. The room does the work.
The counter holds
eight seats.
No walk-ins. No last-minute tables. Each seat is reserved weeks in advance by guests who understand that patience is the first course.
Send as Gift
A prepaid omakase experience with a handwritten digital card bearing the tanuki's seal. For the anniversary you cannot attend, the client you wish to thank, the person who has everything.
Cancellation accepted up to 72 hours before the seating. Dietary requirements and aversions are accommodated when submitted at the time of booking. The menu cannot be modified on the day of service.