Food that
belongs
at your table.
Cedar-smoked dashi and hand-pressed sushi rice, traveling from our farmhouse prep table to boardrooms, weddings, and gallery openings across the city.
120+ events crafted this year
daikon, winter harvest
rooftop reception, june
nigiri, cedar-smoked
Five scenes from
this year's table.
Each event begins with a conversation about mood. The food follows from there.
Every piece pressed to order. Sushi rice warmed to body temperature, shaped with the lightest touch.
Two hundred guests, one long table, the city glowing below. The food arrives as the last light fades.
Batter mixed cold, oil precise at 175°C. The crunch announces itself before the plate arrives.
The brief: food that feels like part of the exhibition. We built the menu around the artist's palette.
Sixty guests in a Brooklyn garden. The bride wanted omakase instead of a carving board. She was right.
The food fits
every room.
Three years building menus for every type of gathering. The approach stays the same — the food should feel inevitable.
An omakase station instead of a carving board. Your guests gather around the chef as each piece is pressed and plated — the ceremony continues at the table.
From intimate 30-person dinners to 200-guest seated receptions.
Teams of 8 to full-floor buyouts.
Product launches, openings, creative direction.
The meal they still
talk about.
The omakase station was the most talked-about moment of the entire reception. Guests are still messaging me about the cedar dashi.
Priya Mehta
Bride · Garden Wedding, Brooklyn
We needed the food to feel like an extension of the brand. They built the entire menu around our color palette. I didn't know that was possible.
Marcus Webb
Creative Director · Product Launch, SoHo
Fourteen board members, one long table, no carving stations in sight. The level of detail — even the chopstick rests — was extraordinary.
Catherine Okafor
Chief of Staff · Executive Dinner, Midtown
Reserve Your Tasting.
Every event begins with a 90-minute tasting at our kitchen. Bring your mood board, your guest list, your questions. We'll bring the food.
Seasonal Menu
Spring / Summer 2026
Forty dishes built around what's growing now — from shiso-cured salmon to roasted burdock with black sesame.