On the ingredient
Only the freshest, highest-grade Jidori chicken. We build lasting relationships with our producers, source from market each morning, and prepare every bird the same day.
On technique
The traditional craft of sumibi-yaki — charcoal grilling — finished one piece at a time. Slow heat over binchotan draws out the chicken's natural sweetness and delivers a tender, aromatic bite.
On flavor
To honor the ingredient, seasoning is kept to a minimum. The finest sea salt, premium shoyu, and a small set of carefully chosen condiments — that is enough. Simplicity is our quiet statement of confidence.
On freshness
For chicken served as sashimi, freshness is non-negotiable. From sourcing through preparation, every step follows a strict hygiene protocol — only the very best reaches the plate.
On hospitality
Each guest is met with attentive, personal service. Please feel free to ask us about a dish, how best to enjoy it, or which sake to pour — we are here to guide you.
On the space
A calm, distinctly Japanese atmosphere. Counter seats place you close to the craft; table seats invite a slower evening with family or friends.
On sake
A curated list of Japanese sake from kura across the country, each chosen to lift our chicken dishes. Ask for a pairing recommendation — we are happy to suggest.
On the season
Seasonal ingredients are woven through every menu. With each visit, discover a new pairing between chicken and what the season has to offer.