A record of the course, a grain of the room.
Every evening at the TAKUMIGON counter is a different course. The same fish, in a different season, becomes a different dish. The images below are small moments where the chef and his ingredients met on a given day.
Today’s Omakase
The course shifts with the season and the catch. What you see here is always only “a frame from last spring.” We invite you to book a seat for an hour that belongs to today.
Call to Reserve