Salmon & Trout

Went for a date with the wife. Natural Wine fans will love it. Also has some craft beer pairings. Great food, all made in the small kitchen behind the counter. Several courses come in small dishes one after another. A little on the expensive side.

Visited December 2017

On the last day of our 10 night trip in Japan we wanted something special so we arrived here, and were completely underwhelmed and overcharged. We've spent the last week eating tons of traditional and modern Japanese food and this was the first time we really had a bad meal. The staff were very kin...d and helpful explaining all of the dishes, but none of the dishes really hit the mark, and many just weren't appetizing at all. It was a "spring menu" and it felt like a lot of the dishes were experimental. Almost every dish contained bitter herbs/vegetables with an element of overpowering flavor. We spent over 150,000 yen for three people just for the alcohol pairing and a glass of wine. We never got more than a 1-2oz pour of wine/sake and one of our courses was literally a can of beer split among three small glasses. For that amount of money we would have gotten two full bottles of wine even at an expensive restaurant. Overall it may have just been a bad night, the chef seems talented but for the price the food (and drink) should be far less unpleasant. I would highly suggest you look elsewhere.

Visited April 2018

This is a unique 10-12 seat restaurant with seating at the bar and a table top for three. You get a 10 course meal with wine, beer and sake pairing. I enjoyed just a little half of the dishes and the other ones just missed the mark. The menu is Chef selected only. It start of with his take on "sushi..." with a cheese top with pickled watermelon, the flavor contrast was not there for me nor the texture. I enjoy the bear soup with the Thai influence of coconut milk, hint of lemon grass flavor then you bit into a bitter fruit that overpowered the dish until you go back and get 3 spoonful and as soon as you bite into the bitter part, same process all over again. The venison taste good but it needed the Hawaiian salt on top versus on the size to carry over to the smoke mousse sauce. His take on fish and chip with fried fish and skin was simple, and the fold foil plate was more impressive. The meal is not cheap and it take 2.5 hours. It's an experience but unfortunately it wasn't a lasting one for the right reasons.

Visited August 2017

A very impressive creative menu that was paired with some great alcohol ;wine,sake and craft beer. Excellent service was provided and the chef really created some mouth watering food; he combined a lot of unique flavours into his unique dishes.

Visited December 2016

Seasonal ingredients, unique flavours and textures, this 10-course meal took nearly three hours to eat. Dishes included a soup made of maitake mushroom and coffee oil, edamame panacotta and venison (hunted by the chef's friends). Watching Chef Morieda prepare each dish from our counter seats was an ...added bonus. And he'll adjust the dishes to suit your diet (I don't eat venison so he substituted tuna). Add the wine pairings and it is sensory overload. Not to be missed.

Visited September 2016