About The Bar
Sake is made from just rice, water, yeast and koji fungus
but these few ingredients give rise to an amazing range of tastes.
I have everything from fresh unpasteurized sake to amber-colored 30-year-plus vintages
and the variety of flavors in between is truly astonishing.
Sake served at restaurants, both in Japan and abroad
tends to be bland, lacking in character, and chosen for its neutrality.
At my bar, the sake is the main event.
Every single one has been chosen for its distinctive character.
Interesting, not bland.
Complex, not simple.
Powerful, not modest.
Single-tank, not blended.
In other words, very different from anything you've tried before.
Everything is offered by the glass (60ml) so customers can sample and compare.
Tasting sets of three types, from 1,600 yen, are a good place to start.
I serve some food, but work alone, so please do not expect a full meal.
The food is there to showcase how well sake pairs with many flavors,
both traditional Japanese, and from much farther afield.
The counter seats eight to nine people.
Reservations are accepted only for the bar's opening time of 6 p.m.
For any other time, please call 15 minutes before your arrival.
If seats are available, I will keep them for you.