Featuring fresh seasonal dishes and outstanding yakitori with organic pasture-raised chicken. (If the Bay Area were located in Tokyo…)
Highlighting authentic, special techniques and treatments with sashimi, yakitori, udon, bentos, and more. Beautiful natural wood features throughout the indoor booths and bar dining. Outdoor dining on secluded patio. Dinner only. Reserve via website or Resy.
House made tofu, umeshu, umeboshi, pickles and more. Bentos to-go available when dining is restricted or for special holidays and occasions.
What to Order:
- We typically avoid the fried dishes, but game on for all else
- House dishes like Yosedofu and Dashimaki Tamago are a must
- All the Yakitori dishes! Do try the “odd bits” when available (nutrient-dense organ meat – liver, heart, etc)
- Fresh “dressed dishes”
- Sashimi like local halibut & kanpachi
- House umeshu cocktails