Simplicité

Box-Smoked Salmon: Wooden Box Infusion Technique

The signature "Box Smoked Salmon" is smoked in a wooden box, a method rarely seen in Tokyo fine dining, imparting a distinct, aromatic flavor profile to the fish.

Scallop and Seaweed Quiche: Seafood in Pastry

The menu features a "Scallop and Seaweed Quiche," an unconventional pairing that reimagines classic French quiche with Japanese seafood and nori, creating a visually striking and flavor-forward dish.

Intimate, Chef-Driven Counter Experience

With only 18 seats and an open kitchen, guests witness Chef Kaoru Aihara’s meticulous, hands-on preparation—emphasizing both technique and the chef’s calm, unpretentious presence, a contrast to the often theatrical Michelin-starred dining scene.

• Salmon (Box Smoked Salmon): Fresh salmon is delicately smoked in a wooden box, infusing it with a rich, aromatic flavor that defines the restaurant’s signature dish.
• Octopus: Grilled octopus is served with a citrus vinaigrette, highlighting both the ingredient’s natural texture and the chef’s technique for achieving a perfect char and tenderness.
• Cod (Miso-Glazed Cod): Premium cod is glazed with miso, resulting in a dish that is both sweet and savory, with the fish’s delicate flesh melting in the mouth.
• Aged Fish: The restaurant is known for aging select fish for up to one month, a technique that draws on Japanese tradition to develop extraordinary depth and complexity of flavor.
• Seasonal Vegetables: Served as accompaniments, these vegetables are selected for freshness and quality, often paired with seafood to balance and enhance the overall dish.

Tasting Menus

• Omakase Course (dinner): ¥23,100 per person

Signature Dishes

• Seaweed castella & black olive madeline: Not priced individually
• Fish charcuterie: Not priced individually

Note: Prices are in Japanese yen and based on the provided sources.