The BeltThe CounterReservePreview MenuReserve the Belt
Chu-toro nigiri on a celadon plate — fat marbling traced in white veins through coral flesh, a single brushstroke of nikiri glaze catching studio light
Omakase · Conveyor Belt · Private Dining

Thirty-Six Seats.
One Belt.
Every Plate by Hand.

A conveyor belt unlike anything from the mall — each piece cut, pressed, and dressed by the same hands that chose the fish at dawn.

Reserve the BeltSee the Plates
Hirame Usuzukuri·
Chu-Toro Nigiri·
Kanpachi Aburi·
Uni Gunkan·
Wagyu Tataki·
Ikura Temaki·
Hotate Butter·
Shima Aji·
Botan Ebi·
Madai Sakura·
Hirame Usuzukuri·
Chu-Toro Nigiri·
Kanpachi Aburi·
Uni Gunkan·
Wagyu Tataki·
Ikura Temaki·
Hotate Butter·
Shima Aji·
Botan Ebi·
Madai Sakura·
Raw · Plated · Transformed

The Belt, Explainedin Pairs.

Every tile shows what arrived at the kitchen and what left on the belt. Scroll down — the craft compounds.

Whole hirame flatfish on crushed ice, showing translucent flesh and silver skin
Raw
Becomes →

Landed · Hokkaido

Whole Hirame

Hirame usuzukuri sliced paper-thin on celadon plate, shiso leaf bleeding green beneath translucent flesh
Plated

Shiso · Ponzu · Momiji oroshi

Hirame Usuzukuri

Block of bluefin chu-toro tuna showing vivid red flesh and white fat marbling on wooden board
Raw
Becomes →

Aged 3 days · Tsukiji

Bluefin Chu-Toro

Chu-toro nigiri on slate plate, fat marbling traced in white veins through coral flesh, nikiri glaze catching studio light
Plated

Nikiri · Wasabi · Nori band

Chu-Toro Nigiri

Live sea urchin in its spiny shell showing golden orange roe lobes on crushed ice
Raw
Becomes →

Shell-intact · Rishiri

Live Bafun Uni

Uni gunkan wrapped in crisp shining nori, golden sea urchin roe mounded above shari rice
Plated

Nori · Shari · Gold flake

Uni Gunkan

Whole kanpachi amberjack fish on crushed ice, silver skin and bright eyes indicating freshness
Raw
Becomes →

Amberjack · Kagoshima

Whole Kanpachi

Kanpachi aburi nigiri lightly torched with yuzu kosho and microgreens on dark ceramic
Plated

Torched · Yuzu kosho · Microgreens

Kanpachi Aburi

Full omakase tray with twelve handcrafted nigiri pieces arranged on lacquered wood, each piece distinct in color and texture
Plated

Seasonal · 12 courses · Chef's selection

Omakase Tray

0Seats at the counter
0+Courses per omakase
0Seasonal menu rotations
0%Fish sourced daily
From the Counter
"

I've eaten at Sukiyabashi Jiro. Kaiten's belt made me feel the same stillness. Different continent, same reverence.

Marcus Webb, food critic with salt-and-pepper beard in dark blazer

Marcus Webb

Food critic, The Counter Review

"

We booked the private buyout for our Q4 client dinner. Twelve people, every single one asked for the chef's card. That never happens.

Priya Nair, professional woman in navy blazer with warm smile

Priya Nair

VP Events, Meridian Capital

"

We came for our anniversary. The hirame arrived before we said a word and we both went quiet. That's the whole review.

Tomás Reyes, young man with dark hair and relaxed expression

Tomás Reyes

Guest, Anniversary Omakase

Sushi chef's hands pressing nigiri rice with precise pressure, knife resting on wooden board beside

The Craft

Knife · Hand · Belt

The belt doesn't rush the chef.The chef sets the belt's pace.

Each piece is cut to order. There are no trays pre-loaded before service. If the fish isn't right, the plate doesn't leave the kitchen. Thirty-six seats means the chef knows when you sat down.

Chef's Table · Counter Seats Only
Event Reservation

Reservethe Belt.

Thirty-six seats. Evenings Thursday through Sunday. Private buyouts available any night with 72 hours' notice.

🍣

Omakase Night

Thu–Sun · 2–8 guests

🥂

Anniversary

Intimate · 2–6 guests

🏢

Corporate Tasting

Private · 8–36 guests

🎂

Private Buyout

Full venue · Any night

No deposit required to reserve. We'll confirm within 24 hours.