An Japanese Restaurant sits in a secluded corner of the Japan Center's East Mall, a room small enough to count in elevators rather than square feet, built around a six-seat counter where chef Daisuke works in close, easy conversation with guests. He and his wife Hana run the restaurant together as a husband-and-wife team, pairing Japanese craftsmanship with what they describe as Taiwanese hospitality.
The omakase is the restaurant's core offering, built as a seasonal journey through small portions meant to let each ingredient stand on its own rather than filling a plate. Dishes have included mushroom chawanmushi, miso soup, and flaky miso-marinated black cod alongside a changing selection of raw fish; a la carte sushi rolls and nigiri are also available. Fish is sourced both locally in San Francisco and from Tokyo's Toyosu Market, and Hana has curated the sake and wine list to run alongside the courses.
The atmosphere is intentionally intimate — a small counter, quiet exchanges with the chef, and a pace that favors conversation over turnover.
The omakase is the restaurant's core offering, built as a seasonal journey through small portions meant to let each ingredient stand on its own rather than filling a plate. Dishes have included mushroom chawanmushi, miso soup, and flaky miso-marinated black cod alongside a changing selection of raw fish; a la carte sushi rolls and nigiri are also available. Fish is sourced both locally in San Francisco and from Tokyo's Toyosu Market, and Hana has curated the sake and wine list to run alongside the courses.
The atmosphere is intentionally intimate — a small counter, quiet exchanges with the chef, and a pace that favors conversation over turnover.