Hamon

Hamon means literature of the knife. Washoku means harmony in cooking. The combination of these culinary philosophies is an experience of gastronomic tradition. Whether you choose a la carte, sushi, or our most popular Omakase, chef's tasting menu, allow chef and co-owner Jin Suzuki to introduce you to dishes from Kyoto, where taste is subtle, honest and will nourish your soul. His repertoire originates from classic Japanese food folklore such as '88 Nights', 'Saba Road', New Years 'Osechi Bento' and others. And for the best Nigiri Sushi in the bay area, join us nightly when Suzuki designs his delicious creations.

Hamon literally means the “blade pattern” on traditional Japanese swords. A mixture of clay and iron is spread on the edge. When the blade is tempered, the clay and iron react with the steel and forms the hamon pattern, the signature of a swordsmith. Hamon is also a metaphor for a personal style in the highest kaiseki Japanese cuisine that only can be made by a chef who has deeply experienced life. Dozo yoroshiku onegai shimasu.

Washoku

Wa means harmony and shoku means cooking – and washoku refers to traditional Japanese cooking prior to 1869, when Commodore Perry’s Black Ships opened Japan to trade after 300 years of isolation. All who have eaten at Western style Japanese restaurants have never experienced a true washoku meal – including many Japanese. Only shokunin, traditional kitchen people, know washoku. Washoku must have a harmony of ingredients, techniques, presentation and seasonality. Stuffed abalone and sea urchin steamed with a light broth, or chilled persimmon cups with flounder and vegetables served in late autumn, these dishes are washoku. Gochisosama deshita!