Simplicité

Chef Kaoru Aihara weaves culinary creations with hints of the sea, drawn from his experiences in the Shonan region of Kanagawa Prefecture and the Brittany region of France. Seafood charcuterie substitutes mackerel for ham and sardine for fromage de tête. Depending on the fish, ingredients may be aged for weeks to bring out their flavour. From the seaweed sauce wafts the briny tang of the sea.

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.