This signature dish features rose petals crafted from two types of lean tuna, presented beautifully on a bed of grated radish.

"I’ve never liked flowers, but the maguro flower is one I’d love to get. The rose petals, made from two type of lean tuna, sit on a bed of grated radish. The tender aged tuna goes wonderfully with the thickened daikon soy and scallion oil that surrounds the plate. I can see why this is considered a timeless dish, beautiful to look at and a treat to eat."

Gastro W.

A delightful combination of fatty tuna and caviar, often presented in a crispy monaka wafer with sushi rice and other delicate toppings.

"The meal improves as the otoro and caviar sushi monaka is presented. The crispy mochi wafer is filled with a layer of well vinegared sushi rice and topped with tuna belly, pickled daikon, creamy dollops of uni (?), and of hefty teaspoon of caviar. Each bite is deliciously fresh and flavourful."

Gastro W.

A savory steamed egg custard elevated with the delicate flavor and texture of lobster.

"Our favourites were the lobster chawanmushi and otoro caviar tart, but everything was amazing. I recommend making a reservation for the counter instead of the private room so you can watch the magic happen!"

Amy

A specific preparation of Ayu (sweetfish) that stood out for its unique flavor profile.

"My favorite dish was the ayu tade. Their signature maguro flower is certainly eye-catching, but unfortunately more presentable than it tastes."

Kelsey S

A curated selection of sakes designed to complement and enhance the flavors of each course on the tasting menu.

"The food and service were outstanding, and the sake pairing was truly exceptional."

Paul K