Tomoki Arai
Master Chef / Itamae
Thirty years at the bar. One knife, sharpened each dawn.
Est. 1995 · Counter of twelve · 古舗
An omakase counter in Aoyama, guided by a single chef and thirty years of daily practice. No menu. No photograph. Nine courses, one evening, in rooms measured by the weight of quiet.
Hoshikumo
O-toro / yuzu kosho
Opening course一
02 / Philosophy
To cut fish is to listen. To set rice is to wait. Hospitality lives in the pause between.
— Tomoki Arai, itamae
04 / Seasons
The counter changes its language with the weather. In thirty years we have not served the same menu twice; only the discipline behind it has repeated.
Sayori, sakura-ebi, a first trace of bamboo shoot.
Aji brightened with ginger. Hamo cooled on river stone.
Sanma kissed by the charcoal, matsutake in clear broth.
Buri ripened in snow. Fugu softened by time.
05 / In numbers
数 / enumeration
12
seats at the counter, no more
9
courses each evening, in silence
30
years of daily sharpening
1
knife the chef has carried since 1995
06 / The counter
Tomoki Arai
Master Chef / Itamae
Thirty years at the bar. One knife, sharpened each dawn.
Mira Fujiwara
Sous / Tachiba
Rice-maker. Guardian of temperature and vinegar.
Kenji Hara
Apprentice / Wakiita
Fifth year. Trusted with the knife only for garnish.
Ayako Sun
Counter Host / Jokyu
Keeps the silence. Pours the tea. Reads the room.
07 / Guests
“For an hour and a half no one spoke above a whisper. It was the most attentive meal of my life — I could hear the rice being shaped.”
Leo M.
Kyoto · Guest since 2019
08 / Enquiries
A few answers, kept brief. If yours is not here, we answer letters in the old way — by hand, in a day or two.
Opening again · 01 May
Twelve seats per seating. Requests are reviewed by hand, in the order we receive them. A short letter goes further than a long form.