One table, different cravings. Come for a stick and a slushie after work, or build a nabe with the whole table — the room was designed to hold all of it.
Pull up to the grill and watch a chef with thirty years at the yakitori counter place, turn and finish every skewer over screaming white binchotan. Order by the stick — from prime short rib to garlic butter prawns and cheese stuffed mochi.
Walk the market fridge, choose what you crave by the 100g, then pair it with one of ten slow built house broths — from silken Kyoto soy milk to a three alarm Sichuan mala. Simmered at the table, shared across the night.
A full bubble tea and ceremonial tea bar runs alongside the grill — house brewed milk teas, uji matcha whisked to order, roasted hojicha, cold pressed juices and slushies. Sweetness and ice to taste, tapioca cooked fresh through the night.
A generous long table beneath the canopy of hand blown glass globes, built for the way we actually eat together — yakitori down the middle, a nabe or two, mini donburi to pass, and a round of matcha bubble teas to close.
Ask for the tea service and we'll pour hojicha, sencha or a whisked matcha into gold rimmed cups — an unhurried pause built into every table.
The room seats 130. We take a limited number of larger group bookings and full buyouts each month. Reach out and we'll build the evening around your table.
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