KEN

Nigiri with unconventional toppings (e.g., cured egg yolk, preserved plum)

Edomae-style nigiri elevated by creative, unexpected toppings that add depth and intrigue

Aged Otoro Nigiri

Luxuriously fatty aged tuna belly over perfectly seasoned rice, the pinnacle of the nigiri progression with melt-in-your-mouth richness

Edomae Nigiri Course

Multi-piece traditional Edomae nigiri progression, the heart of the omakase.

Chawanmushi

Silky steamed egg custard that showcases the kitchen's precision and attention to texture, a highlight among the opening courses

Crab-and-dried-scallop chawanmushi

Silky, luxurious steamed egg custard infused with crab and dried scallop umami

Poached Ikura in Ume Broth

Sweet‑savory salmon roe gently poached and served in a refreshing plum‑based broth

Japanese Striped Jack Nigiri

Delicate white fish nigiri garnished with tiny piles of shaved daikon and other precise toppings, showcasing Edomae technique

Tomato in Dashi Broth

A peeled, quartered tomato swimming in dashi broth that pops in your mouth like a water balloon — an unexpected opening salvo

Yuzu Shiso Peach Sorbet

A tingly, refreshing dessert combining yuzu citrus, fragrant shiso, and ripe peach — the perfect palate-cleanser finale

Assorted Appetizers

Uni Nigiri

Fried Rice