30 dishes
The fattiest cut of bluefin belly, brushed with nikiri and barely warmed by hand
Ask what is in it.
A surprisingly light, sparkling nigori from the junmai daiginjo grade. Rich & sweet
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
The ones worth the trip
Ask what is in it.
How the 90 minutes go
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From the kitchen & the bar
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Hear it from guests, not from us
Ask what is in it.
East Village and Chelsea, both a short ride from most of Manhattan, both running the exact same menu and price
Ask what is in it.
The fattiest cut of bluefin belly, brushed with nikiri and barely warmed by hand
Ask what is in it.
Arrive on time and settle in at the counter while the rest of your seating fills up. Music on, formality off
Ask what is in it.
Ask what it is made with. The menu does not list the ingredients.
Ask which of the rolls are vegetable, and whether the sushi rice is seasoned with dashi.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask which of the rolls are vegetable, and whether the sushi rice is seasoned with dashi.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the rice is cooked in stock or finished with butter.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Medium-fatty bluefin — the balance point between lean akami and rich otoro
Ask what is in it.
Dashi-forward miso with tofu and scallion to reset the palate
Ask whether the dashi is the plant-based version.
Ask whether it is finished with butter.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask what it is made with. The menu does not list the ingredients.
90 Minutes from your reservation time
Ask what is in it.
Per uneaten piece from the unlimited round only
Ask what is in it.
Ask what it is made with. The menu does not list the ingredients.
Ask which of the rolls are vegetable, and whether the sushi rice is seasoned with dashi.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
32 dishes
Sea urchin, spooned over seasoned rice with a strip of nori
Blackthroat seaperch, torched skin-side to render the fat
Hokkaido scallop, hand-cut and dusted with shaved black truffle
Our signature piece — seared A5 wagyu over rice with garlic and flaky salt
Founders Xu Lu and Jake Weng thought the fish deserved better company than a whisper and a four-figure tab — so they built a counter where the grade of the neta stays uncompromising and everything else loosens up
A full omakase progression built piece by piece in front of you — otoro, uni, aburi, soup and a signature wagyu nigiri
When the set ends, reorder your favourites as many times as you like. Toro, wagyu, hamachi, ikura — no round limit
We kept the fish serious and dropped the hush. Expect a loud room, chefs who talk back, and a party at the counter
The only house rule: uneaten pieces from the encore round are each, so we can keep the fish unlimited without throwing it away
Our signature piece — seared A5 wagyu over rice with garlic and flaky salt
Hokkaido scallop, hand-cut and dusted with shaved black truffle
Blackthroat seaperch, torched skin-side to render the fat
Your chef builds a curated progression of premium nigiri, soup and seasonal catches — piece by piece, in front of you
When the set finishes, the chef presents the day's special catch, also available as an unlimited add-on
Reorder your favourites as many times as you like, then close the 90 minutes with house-made ice cream
14-Course omakase, unlimited encore round, bottomless sake, beer and tea, house-made ice cream
Yellowtail, clean and buttery with a touch of yuzu zest
Amberjack — firmer and leaner than hamachi, finished with sea salt
Japanese sea bream, lightly cured for a snappy bite
Salmon roe marinated in soy and sake
Sweet shrimp, poached to order and served warm
Whatever came in best that morning — presented by the chef before the encore round
5 dishes
Roasted and served by the pot
Lightly sweetened, served over ice
3 dishes
Clean and light on the palate — apple, soft rice, a touch of umami. Natural, vegan, gluten free. Light & dry
4 dishes
Sweet ripe plum and cherry blossom, with a sorbet-like palate. Light & sweet
Ask whether anything is added to it, on its own this is vegan.
Crisp Japanese lager, on tap and by the bottle
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Junmai ginjo, cloudy nigori, plum wine, Sapporo and oolong tea, free-flowing for your whole seating
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
3 dishes
The original flagship counter where the all-you-can-eat omakase format started
Fatty salmon belly with a whisper of house sesame oil
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