Omakase
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Texture
Every surface
speaks.
We cook for the moment the fork makes contact. The resistance of a properly seared skin. The give of a perfectly set custard.
Aroma
Close your eyes.
You're already there.
Before the lid lifts, the kitchen has already arrived. A column of steam carries the entire meal in a single breath.
"The dashi arrives before the bowl does."
Bonito flakes
White miso
Fresh yuzu
Wasabi root
This Week's Menu
The Tasting
Sequence
Four courses. Delivered cold, reheated in minutes. The silence between courses is yours to keep.
I
Miso-Glazed Black Cod
銀ダラ西京焼きForty-eight hours in white miso, then one fierce minute under flame — the char and the sweet in one held breath.
Saikyo miso · mirin · sake · ginger
I
II
Hand-Folded Gyoza
手作り餃子Each pleat pressed by hand. Yuzu ponzu in a cold pool beside it, waiting to be disturbed.
Pork · nira · ginger · yuzu ponzu
II
III
Seasonal Chawanmushi
茶碗蒸しThe egg steamed to a trembling silence. Beneath the surface: a single piece of lily bulb, a shaving of truffle.
Egg · dashi · lily bulb · black truffle
III
IV
Matcha Financiers
抹茶フィナンシェBrown butter carries the ceremony tea's bitterness somewhere between a cake and a memory of rain.
Ceremonial matcha · brown butter · almond
IV
Voices
The meal speaks.
They translate.
"We ordered for a client presentation lunch. Three people asked if we'd hired a private chef. We didn't correct them."
Madeleine Cho
Founder, Chorus Studio — San Francisco
"Replaced our Friday restaurant reservation with an Omakase box. The couch won. We haven't looked back."
James & Priya Okonkwo
Couple — Oakland
"Board meetings have a food problem. Everyone notices bad catering. Nobody notices good catering until it's this. Now they notice."
Renata Villanueva
Executive Assistant, Meridian Capital — San Francisco
48h
Advance notice
4
Box sizes
100%
Seasonal sourcing
SF Bay
Delivery area
おまかせ — I'll leave it to you
Lift the lid.
Let us decide.
Every box is built around what arrived at the commissary that morning. Seasonal. Precise. Yours.
Reservation