Midtown, Manhattan ยท restaurant
An eight-seat omakase counter devoted to traditional Edomae sushi, where fish is carefully aged in salt, vinegar, or seaweed to deepen flavor and transform texture. The result is tuna that turns almost silky and kohada with a sharp, savory tang that lingers long after the bite. The full omakase is a serious commitment, but the limited daily Bara Chirashi box offers many of the same meticulously prepared fish over sushi rice in a lacquered box for a fraction of the price.
Gizzard shad cured in salt and vinegar 4-6 days, tangy and deeply savory
Seasonal fish scattered over sushi rice in a black lacquered box, 30/day
20-23 pieces of Edomae sushi, each fish aged in salt, vinegar, or seaweed