海KAITO

Ten seats.
One counter.

A seasonal omakase of fourteen pieces, served by hand across a single slab of hinoki cypress. Fish arrives each morning from Toyosu.

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旬の味を
一貫ずつ
Tonight's course

Fourteen pieces, composed around what the sea offers this week.

  1. 一Madai — sea bream, yuzu koshoSHIRO
  2. 二Kinmedai — seared golden eyeABURI
  3. 三Akami — lean bluefin, soy curedZUKE
  4. 四Chutoro — medium fatty tunaMAGURO
  5. 五Kohada — gizzard shad, vinegaredHIKARI
  6. 六Hotate — Hokkaido scallopKAI
  7. 七Uni — Bafun sea urchinGUNKAN
  8. 八Anago — sweet sea eelNITSUME
The Kaito dining room
The itamae

Chef Haruto Mori

Twenty-two years behind the counter, eleven of them under a Ginza master. Haruto seasons his shari with aged red vinegar and serves each piece at body temperature — the way it was meant to be eaten.

"The rice is the dish. The fish is only the invitation."
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