Chef Hayato Mori — at the bar since 2009
心得Philosophy
Simplicity. Precision.
Respect for the fish.
一
Shun · 旬
The fish on the bar tonight is the fish that is at its peak this week — sourced from Toyosu and the Pacific Northwest, never frozen, never carried over.
二
Edomae · 江戸前
Tokyo’s pre-refrigeration sushi traditions: salt cures, vinegar marinades, slow-simmered tsume, aged cuts. The vocabulary is centuries old; the result tastes new.
三
Hashi to counter · 箸とカウンター
Twelve seats so chef can see, season, and serve every piece directly. No sushi sits longer than the time it takes you to lift it.