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Kitagawa
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This is a chef’s tasting (omakase) course experience. Dishes change seasonally.
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Oil-cooked tsukuri
Tempura
Kakiage
Uni and yuba in rice-vinegar jelly
Fried abalone with abalone‑liver & black garlic paste
Softshell turtle skewer
Par‑cooked sashimi in oil using aburadoshi technique—silky, aromatic, and uniquely textured
Tempura fried in front of you—light, crisp batter with fresh‑pressed sesame oil aroma
Shrimp kakiage served over rice in a clay pot—a satisfying, savory finale to the savory courses
Uni with yuba tofu‑skin in a tangy rice‑vinegar jelly—bright, silky, and balanced
Abalone coated in rich umami paste of abalone liver and black garlic—deep, savory, and indulgent
Grilled softshell turtle skewer—a rare, texturally intriguing course
Matcha
Fried rice
Sukiyaki
Eel
Based on 105 reviews across 2 platforms
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