Golden-eye snapper, its skin seared over charcoal just before serving.

Lean bluefin marinated in soy for an hour.

Sea urchin from Hokkaido, served over sushi rice with nori and a pinch of salt.

Gizzard shad, salted and vinegared.

Tiger prawn, boiled to order and served warm.

Baked with shrimp paste and dashi.

Fatty bluefin from the belly, the richest cut of the fish.

Salmon roe cured in house, wrapped in nori.

Nine slices of the day’s fish, chosen at the counter.

Black cod cured for three days in white miso, then grilled.

Chicken meatball on a skewer, with tare and a cured egg yolk.

Blistered over charcoal, with sea salt and lemon.

Two ounces, seared over charcoal, with fresh wasabi and sea salt.

Steamed egg custard with ginkgo and snow crab.

Kuruma prawn and the season’s vegetables, fried in sesame oil.

Fried tofu in a kombu dashi, with grated daikon and scallion.

White miso with tofu, wakame and spring onion, served in a lacquered bowl.

Nine courses from the dining room kitchen: sashimi, a grilled dish, a simmered dish, rice and dessert.

Six small plates and thirteen nigiri at the ten-seat counter, with seatings at 5:30 pm and 8:30 pm.

Rice cooked to order in a clay pot with the season’s fish, for two.

Thick udon in a hot dashi broth, with scallion and shichimi.

Red miso soup with tofu and mitsuba.

Kombu-cured fluke with ponzu and grated daikon.

Simmered in soy and dashi.

Bluefin seared over charcoal, sliced, with garlic chips and yuzu kosho.

Blanched spinach in a sweet sesame dressing.

Silky black sesame pudding with osmanthus syrup.