Omakase — Counter Dining

The quiet art of sushi

Eight seats. One counter. Seventeen courses shaped by the season — served in the order the fish decides.

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Ginza-trained · Est. 2016 Tue – Sat, from 18:00

Tonight's counter— 17 acts

Scroll

01 — Philosophy

We practice ichi-go ichi-e — this moment, this fish, this guest, never repeated. Rice at body temperature. Fish at its exact hour. Nothing added that the sea did not intend.

0 seats at the counter

0 courses each evening

0 markets before dawn

02 — The Menu

Tonight's
procession

A glimpse of the counter — each piece served at its own temperature, in its own minute.

( scroll )

Shake Maki 鮭巻

Loch salmon, cucumber heart, rice seasoned with red vinegar.

Sashimi 造り

Cut against the grain, brushed with nikiri, finished with yuzu.

Ikura Gunkan 軍艦

Cherry-wood smoked roe wrapped in toasted nori.

Nigiri Procession 握り

Seven pieces in the order of fat — white fish first, tuna last.

Aburi Ebi 炙り

Torched prawn, sesame crust, a whisper of spiced mayonnaise.

Salmon wrapped rolls with wasabi and ginger

Shiro Maki 白巻

Salmon, cream, avocado — the one indulgence we allow.

…and eleven
more acts

Reserve to taste

03 — The Experience

One evening,
five movements

01
Sakizuke 先付

The opening bite — a single spoonful that sets the tide.
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02
Tsukuri 造り

The naked cut. Fish, blade, and nothing else.
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03
Nigiri 握り

Body-warm rice, pressed twice. Eaten within nine seconds.
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04
Owan 御椀

A clear broth to reset the palate — dashi drawn at dawn.
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05
Kanmi 甘味

Something sweet, something warm. The tide goes out.
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04 — The Chef

Kenji Mori

Twenty-two years behind counters in Ginza and Kyoto. At sixteen he washed rice; at thirty he was first allowed to cut fish. He opened KURO to make the shortest possible distance between the sea and your hands.