Est. 2021Prinsengracht 312, Amsterdam
Eleven seats at a cypress counter. One omakase, twice a night.
2021Serving since
Chef Ren Aoki cuts every piece to order at a single hinoki counter on the Prinsengracht. Fish arrives from Toyosu on Tuesdays and Fridays; the rice is seasoned with red vinegar aged three years. Two sittings — 18:00 and 20:45 — and nothing is rushed.
From the kitchen
Allergen information is indicative — please tell us about any allergy before you order.
Seventeen courses: sakizuke, sashimi, fourteen nigiri, tamago
Six junmai and one kijoshu, poured to the course
Fatty bluefin belly, nikiri
Salmon, charred skin, yuzu kosho
Hokkaido scallop, sudachi, sea salt
Glazed freshwater eel, sansho
Tiger prawn, shiso, matcha salt
Pork and cabbage, crisp lace bottom
White miso, clams, mitsuba
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