The philosophy
A modern ode to Japanese heritage
From Chef Aeron Choo — time-honoured Japanese technique, a forward palate. Each seasonal course is served on tableware crafted for the dish, with grower's Champagne and sake pairings chosen to match.
The counter
A counter for twenty-one
No dining room — only the counter, a single unbroken line of hinoki. No menu at the table; you watch the knife, the flame, the plating, and the chef watches you.
Seafood-forward and led by the season, each course is served the moment it is meant to be eaten.
The omakase
Composed for the season
A moving glimpse of the counter, seafood-forward, plated only for those seated before us.
The menus
Five ways to sit
Your menu is chosen when you reserve, and applies to the full party.
Lunch
12:00 / 12:30 / 1:00pm
Ume · 梅
$128++
Dashi of the day, nine sushi, mini donburi, dessert.
Kiku · 菊
$228++
Seasonal appetizer, owan soup, nine sushi, mini donburi, plated dessert.
Dinner
7:00 / 7:30 / 8:00pm
Kappou · 竹
$298++
Our signature service — the counter we're named for.
Discovery · 蘭
$388++
The chef's fullest range at the counter.
Experience · 松
$500++
The chef's highest expression at the counter.
Experience
A menu made only for you
Personalise your menu with premium seasonal ingredients. Contact us for details.
The room
Seventy-two seasons
Designed by Kato Yusuke around Japan's seventy-two micro-seasons — a warm, low-lit space with the repose of a speakeasy, hidden on Robinson Road.
Our story →
Reservations
The counter opens for you
One lunch and one dinner seating daily, twenty-one guests each. Bookings open a month ahead, at midnight on the 1st.
Lunch 12:00 / 12:30 / 1:00pm · Dinner 7:00 / 7:30 / 8:00pm