85% Japanese fine dining, 15% Tibetan soul. Pristine sashimi and hand-rolled maki, with quiet Himalayan accents — yak butter, chili oil, juniper smoke.
We do not fuse two cuisines equally. We practice Japanese discipline, then let one Himalayan ingredient change the conversation.
Wild-caught fish flown daily, Himalayan pink salt, and Tibetan juniper for finishing smoke.
Edomae-style vinegaring, hand-sharpened knives, and yak-butter warmed rice for select rolls.
Omakase rhythm: small plates, precise timing, no more than one Tibetan note per course.
Warm stone, soft brass, and quiet service inspired by a Himalayan teahouse at dusk.
Our head sushi chef trained for a decade in Tokyo. Our Tibetan pantry comes from family recipes in the Kham region.
We do not crowd a roll. One accented ingredient, one sauce, one temperature contrast. Then we stop.
Dining here is slow: warm light, a tea pairing, and service that reads the table.