A short, deliberate list that changes with the weather. Hand-pressed nigiri, slow-cooked izakaya plates, and a quietly excellent sake cellar — written by hand, served in season.
Our tasting menus are written each morning based on what the markets brought in that day. Sit at the hinoki counter and watch the kitchen move; we'll bring the next course when it's ready.
檜カウンター · おまかせ
Twelve courses over ninety minutes. Two appetizers, a seasonal soup, six pieces of nigiri, a warm donabe, and a small dessert. Sourced from Toyosu that morning.
おまかせ · 利き酒
The full twelve-course omakase, paired with four seasonal sake chosen by sommelier Aya Tanabe — junmai, daiginjo, an aged koshu, and one surprise by-the-glass.
Our shorter tasting is built for first-timers and weeknight diners. Four courses, a single glass of house sake, in under an hour.
Omakase, literally "I leave it up to you," is how we get to cook for you properly. No menu to scroll, no decisions to make. The chef reads the room, the weather, and the morning's catch, and brings the next dish when it's at its best.
It's a quieter way to eat — the kind of meal you remember on the walk home.
Walk in, sit at the bar, and order piece by piece. These are the dishes we've kept on the list through every season — the neighbourhood regulars.
おまかせ握り 五貫
Five pieces of nigiri chosen by the itamae — typically otoro, botan ebi, kinmedai, hamachi, and a seasonal white fish finished with yuzu kosho.
和牛のたたき
A5 Hida wagyu lightly seared, sliced thin, dressed with ponzu, grated daikon, and a single drop of sesame oil. Served with garlic chips.
角煮土鍋
Twelve-hour pork belly, braised in soy, mirin, and ginger, served in a bubbling clay pot with onsen tamago, scallion, and a mound of short-grain rice.
天ぷら盛り合わせ
Light, lacy batter on seasonal vegetables and two prawns. Sea salt and tentsuyu on the side. A small bowl of soba to follow.
野菜炒め 蕎麦
Wok-fired seasonal vegetables, shiitake, and tofu in a light ginger-shoyu. Tossed tableside with house-cut soba noodles.
ほうじ茶プリン
Roasted-green-tea custard, just-set, with a dark caramel and a quenelle of black-sugar cream. The closing course of the short tasting.
Our fish arrives by 5:30 each morning, in season, and is broken down in-house by the itamae before service.
Eight junmai and daiginjo on rotation, two aged koshu kept in cellar, and a monthly limited release from a single kura.
Eight seats carved from a single piece of Japanese cypress. Watch the kitchen, ask the chef anything.
Two seatings, 6pm and 8:30pm. We do not double-book the counter — every guest gets the same unhurried service.
Eight sake, three highballs, a yuzu sour, and one non-alcoholic option done properly. Selected by Aya Tanabe.
Niigata. Clean, soft, faintly melon. Pours well with grilled mackerel and lighter nigiri.
Yamaguchi. Polished to 39%. Floral, almost weightless. Best as a first pour with white-fish nigiri.
Pressed yuzu from Kochi, shochu base, a whisper of honey. Bright, citrussy, dangerously easy to drink.
Eight years in cellar. Caramel, dried apricot, walnut. A close-out pour for wagyu or unagi.
Toki whisky, dry, soda from a chilled tap. The izakaya classic. Pairs with everything fried.
Stone-ground Uji matcha, sparkling water, light cane. Bright, grassy, alcohol-free — pairs with the whole menu.
The counter at BB Kenchan is the closest thing I've found in the city to a real neighbourhood sushi-ya. The omakase changes every time, the sake list is honest, and the room stays quiet enough to actually taste what you're eating.
Eight seats, two seatings, one menu. Book early for weekends and for the kaiseki omakase. Walk-ins are welcome at the bar from 9pm.