How ordering works
- Get on the waitlist. There's no reservations — when you arrive, put your name on the waitlist. Seating is strictly first come, first served, and with only about 25 counter seats, the list fills fast. Regulars show up 15–30 minutes before opening. On busy nights the wait can run 45 minutes to 2 hours — there are bars and shops nearby to pass the time, or you can hang out inside.
- Grab a paper sheet and pencil. Once seated, mark your handrolls from the choices on the sheet. Start with 3–4 — you can always order more.
- Read the chalkboard. The daily specials board lists the fish of the day with nigiri or sashimi options, add-ons, and prices. Write your picks in the Daily Special section of the sheet.
- Eat each piece the instant it lands. The chefs make everything fresh and serve it one at a time, right to your spot — often pacing the next piece to when you finish the current one. Eat with your hands, while the rice is still warm and the nori is still crisp.
Feeling adventurous? Ask about omakase — the chefs will ask your budget and preferences, then the courses start coming.
A note on price: this is premium fish, and the check reflects it. Most guests spend roughly $50–100 per person depending on how deep into the specials board they go.