The kaiseki menu is led by chef Shinichi Aoki (Kaygetsu in Menlo Park), while Tokunori Mekaru brings almost four decades of experience from Japan as sushi chef, and as part of the opening team at the Tokyo Hashiri. On the menu, delicate kaiseki dishes like abalone in a sauce of its own liver and morel mushrooms lead up to a selection of 12 pieces of nigiri.
The space itself is a 42-seat affair, with ten spots at the vaulted sushi counter, where chefs serve nigiri-style sushi made from premium fish flown in directly from Tsukiji Market. The dining room is both sedate and playful in a super-modern way, featuring a video installation on the ceiling where Hiroyuki Nakano’s images are digitally projected; diners can watch videos of cherry blossoms change to bubbling mountain streams. (Hashiri means “season,” which drives the constantly changing images.) The aforementioned premium fish is displayed in museum-quality cases at the sushi counter, which is a jewel box-like line-up of hard-to-find fish and seafood like heart clams.