Counter Omakase
Twelve courses at the Hinoki bar. Akami, chutoro, otoro, seasonal white fish, a warm dish, and a dessert shaped by the week's market.
Autumn 2025 · Omakase Season
A neighbourhood izakaya built on season, craft, and quiet hospitality.
From sunrise-to-market sourcing in Toyosu to a single Hinoki counter, BB Kenchan serves a rotating omakase and Tokyo-style small plates that change with the weather, the tide, and what the farmers brought in this morning.
By the numbers
08yrs
Behind the counter
12seats
Single Hinoki bar
04/wk
Toyosu market runs
28+
Local sake breweries
Seasonal omakase
A counter that rewrites itself every week.
Our twelve-course omakase follows the season's pulse — not a calendar. Chef Kenji walks Toyosu at 4am, then calls Niigata farmers for what ripened overnight. The result is a menu that genuinely cannot be repeated.
- Single-sitting service — 90 minutes per counter seat, no second turn, no rush.
- Shari aged 3 days in cedar, seasoned with three red vinegars from Aichi.
- Pairing flight from 28 small sake breweries — most poured nowhere else in the city.
- Allergens + preferences noted 48h ahead — we adjust the course, not the guest.
Beyond the counter
¥9,800 / person
¥5,400 / pair
Up to 8 guests
¥3,200 / person
By request
Gift cards
Six ways to spend an evening with us.
Whether you want the full omakase, a quick standing-sake hour, or a private room for a quiet celebration, the kitchen treats every format with the same discipline.
Standing Sake Hour
Tuesday to Thursday, 18:00–19:30. Three small bites and three brewery-direct pours at the standing bar. Drop in, no booking.
Private Tatami Room
A six-mat room with shoji screens, seasonal kaiseki menu, optional sake pairing, and a dedicated server. Minimum 48h notice.
Izakaya Menu
Yakitori, agedashi, seasonal small plates, and our hand-cut sashimi moriawase. Designed to be shared across the table.
Chef's Table Events
Six-seat monthly dinners with visiting producers — a Niigata rice farmer, a Tokushima citrus grower, a Kyoto pickle master.
Omakase Vouchers
Send a printed or digital voucher for two at the counter. Valid 12 months, transferable, redeemable on any service night.
Why BB Kenchan
The four things we will not compromise on.
Restaurants trade in trust. These are the promises we make to every guest who sits down — and the standards we hold ourselves to when no one is watching.
01
Source, don't order
Kenji buys at Toyosu in person four mornings a week. No catalogue fish, no frozen-then-defrosted akami, no shortcuts on the line you can taste.
02
Rice is the dish
Koshihikari from Uonuma, three red vinegars, salt from the Seto Inland Sea. We age the shari three days — never served the same day it's cooked.
03
Hospitality, not service
One team member per four seats. We remember your name, your last visit, and the sake you finished. You'll never repeat yourself to us.
04
One seating, well done
No double turns. No "we close at 10 but you can stay." When the counter is full, it stays full. Time to eat is a form of respect.
A night at the counter
From morning market to your first bite.
Every omakase starts twelve hours before you arrive. Here's a working Tuesday in five movements — the same rhythm, give or take a typhoon, every day of the year.
04:00
Toyosu run
Kenji walks the tuna auction, picks akami and chutoro by hand, negotiates with the same three brokers since 2017.
07:30
Prep + rice
Koshihikari washed, steamed, seasoned, and into the cedar hangiri. Fish portioned, bones simmered for the day's dashi.
14:00
Menu written
Twelve courses, hand-written on washi, posted to the wall and to the night's twelve reservations by SMS.
17:30
Doors open
First guest seated. Oshibori served warm. Welcome sake — usually a junmai from a brewery we've visited this year.
19:00
Last nigiri
Service ends, dishes cleared, the Hinoki bar wiped down with rice bran oil. Tomorrow's menu already half-written.
From the counter
What guests say after the last piece of temaki.
We don't run a review system. These are notes sent in the week after a visit — three of the kinder ones, shared with permission.
"The chutoro was so clean it tasted like the sea was a few hours old, not a few days. My wife, who doesn't usually eat raw fish, asked for a second round of akami."
"I've eaten at the big-name counters in Ginza. This is the one I tell friends about. The pace, the sake pairings, the way Kenji explains each cut — it's a quiet kind of generosity."
"We booked the tatami room for eight to mark my father's 70th. They asked about his favourite fish, then built a course around it. He still talks about the kohada in particular."
Twelve seats. One seating. Tonight's market, by tomorrow.
Counter seats open two months ahead. Private room requests need 48 hours. Standing sake hour is walk-in, first come first served.