Menus · Winter 2026

A season, held still.

Four menus, one kitchen. The counter follows the chef's hand; the dining room holds a seasonal tasting and a considered à la carte; the lounge sends skewers and small plates. The beverage program runs the length of the house.

Counter Omakase Seasonal Tasting Robata & À la Carte Beverage
Counter Omakase

Seventeen courses, two hours.

Chef Matsuda composes each seating from what arrived that morning — Tsukiji fish, New England divers, Kyoto vegetables. The menu below is a recent seating. No two are the same.

$225
per guest · service & tax additional
Reserve the Counter
  1. 01 · AmuseWarm dashi, black truffle shavings
  2. 02 · ChawanmushiHokkaido uni, cured egg yolk, chives
  3. 03 · ColdKanpachi, green shiso, olive oil, salt
  4. 04 · SashimiAkami, chū-toro, aged tamari, wasabi
  5. 05 · SeasonalNanohana, white miso, yuzu zest
  6. 06 · GrilledKinmedai, binchō charcoal, sansho
  7. 07 · NigiriHirame, kombu-cured, sea salt
  8. 08 · NigiriShima-aji, ginger flower
  9. 09 · NigiriOtoro, warm binchō-grilled rice
  1. 10 · NigiriUni, Hokkaido, seasoned shari
  2. 11 · NigiriIkura, yuzu-cured, nori
  3. 12 · NigiriSawara, smoked & pressed
  4. 13 · NigiriAnago, house tare, salt
  5. 14 · DonabeMatsutake rice, brown butter
  6. 15 · SoupClear clam broth, yuzu skin
  7. 16 · SweetMatcha & chestnut, kuromitsu
  8. 17 · FinalAged sencha, seasonal wagashi

Wild-caught fish daily · Whole-season vegetables from Hudson Valley and Kyoto · Rice is Niigata koshihikari, binchō-toasted to order.

Dining Room · Seasonal Tasting

Seven courses, composed with restraint.

The dining room tasting draws from the same pantry as the counter but arrives plated — a quieter form of the house's voice.

$135
per guest · pairings from $85
Reserve the Tasting
  1. I · WelcomeHouse sake, miso broth, toasted grain
  2. II · ColdHokkaido scallop, kosho, cured egg yolk
  3. III · SashimiChef's selection of three, house tamari
  4. IV · GrilledBlack cod, saikyo miso, mountain pepper
  5. V · MainA5 wagyu (30g) & roasted allium, or yuba & mushroom
  6. VI · SavoryMatsutake rice, pickles, clear soup
  7. VII · SweetHōjicha panna cotta, umeboshi syrup
Sake Pairing
$95

Seven pours, junmai to daiginjō, mapped to each course.

Wine Pairing
$115

Burgundy, Jura, Champagne — five pours with curated half-measures.

Zero-Proof
$65

Fermented teas, seasonal shrubs, ume cordials — same precision, no alcohol.

Robata Lounge · À la Carte

Small plates, charcoal, company.

A shorter menu from the robata station and cold counter. Built to share; easy to extend with one more round and a cup of something warm.

$65–95
per guest · typical spend
Reserve or Walk In

Cold

  • Hokkaido scallop, kosho, yuzu24
  • Hamachi crudo, smoked ponzu22
  • Kanpachi tartare, sesame, nori26
  • Oyster, mignonette, yuzu ice (ea.)7
  • Seasonal pickles, aged tamari12
  • Sashimi flight, chef's five58

Robata

  • Black cod, saikyo miso34
  • Kinmedai, binchō, sansho38
  • A5 wagyu, seasonal allium (30g)42
  • Duck breast, yuzu-kosho glaze32
  • Shiitake & yuba skewer18
  • Grilled sweet corn, brown butter (seasonal)16

Warm

  • Chawanmushi, uni & dashi26
  • Donabe rice, matsutake (for two)48
  • Agedashi tofu, ginger, scallion16
  • Clear clam broth, yuzu skin14
  • Tempura — vegetable or seafood22
  • Handroll, temaki of the evening14

Sweet

  • Matcha panna cotta, kuromitsu14
  • Hōjicha & chestnut parfait15
  • Black sesame ice cream12
  • Seasonal wagashi, aged sencha10
  • Petit fours, four selections16
  • Yuzu sorbet, shiso oil10

Prices in US dollars. Items marked seasonal subject to change. A 20% gratuity is suggested but not added — your choice, always.

The Bar

A beverage program without borders.

Three books: sake & shōchū, a curated wine list of 140 bottles, and a cocktail menu built on Japanese spirits. A full zero-proof program runs in parallel.

Sake bottle and cup

Sake & Shōchū

42 bottles, organized by region and rice-polishing ratio. Pours from $14; bottles from $78.

  • Junmai Daiginjō · Yamagata · 2022
  • Hiyaoroshi · Niigata · autumn release
  • Nigori · Kyoto · chef's favorite
  • Imo shōchū · Kagoshima · on the rock
Wine glass in dark lighting

Wine

140 bottles with emphasis on Burgundy, Champagne, Jura, and Japanese producers. By the glass $18–48; bottles from $110.

  • Champagne · grower bottles only
  • Burgundy · village and premier cru
  • Jura · Savagnin, Poulsard, Trousseau
  • Japan · Coco Farm, Domaine Takahiko
Japanese whisky glass with ice

Whisky & Spirits

A short shelf, long in depth. Japanese whiskies, mezcals de olla, amaro, Armagnacs. Pours from $18.

  • Hakushu 18 · Yamazaki 25
  • Nikka Coffey Grain · Taketsuru
  • Mezcal — Del Maguey single village
  • Armagnac — Domaine Boingnères
Dark moody cocktail

Cocktails

Built on Japanese spirits with house-made shrubs, fermented teas, and single-origin ice. $18 classic · $24 signature.

  • Kurohana Negroni — sake, shiso amaro, campari
  • Smoked Hinoki Old Fashioned — Hakushu 12
  • Yuzu Gibson — Haku vodka, ume brine
  • Fig-Leaf Manhattan — Iwai Tradition
Matcha tea bowl

Tea & Zero-Proof

A full sober program in parallel. Single-origin sencha, hōjicha, matcha. Fermented teas, seasonal shrubs, ume cordials. $8–24.

  • Uji matcha, whisked tableside
  • Kyoto hōjicha, warm or iced
  • Seasonal shrub — yuzu · black plum
  • Fermented tea flight — 3 pours
A Note on Sourcing

Fish arrives daily — most flown from Tsukiji, some from New England boats. Vegetables come from Hudson Valley and two small Kyoto farms that grow specifically for us. Rice is Niigata koshihikari. The beef is certified A5 from Miyazaki. Where we can't name a grower, we won't write about the ingredient — a small rule we keep.

Allergy, dietary, and ingredient information is maintained for each service and is available from your server on request. Full FAQ →

Hold your seat.

Winter tasting through March 14. Counter omakase releases Tuesdays at 10:00 AM ET.

Reserve a Table Private Dining