Edomae omakase behind the blue noren
A calm counter on Tôn Đức Thắng where a Japanese head chef with some forty years at the board turns Toyosu-morning fish into Edomae sushi — seven courses, every one the house's own.
One long counter, lit by lanterns
Behind the bamboo facade, a single long wooden counter faces the kitchen — every piece shaped within arm's reach, finished under warm lantern light.
Seven courses, one ocean
From sea bream to the house's own Aoyama course — seven set menus built around the day's best fish, the house's listed prices per guest.
Forty years at the board
The head chef's hands carry some forty years of Edomae craft; the fish arrives by air from Toyosu Market and meets the counter the same morning.
Ten rooms, thirty guests
Ten private rooms host business dinners and family celebrations — group bookings up to thirty guests, tatami calm behind the noren.
Lunch and dinner, every day
Two seatings a day — a midday omakase and an evening one. All courses are served at lunch too; reserve ahead.