The art of Japanese fish butchery.

Traditional Japanese fish butchery is at the heart of everything we do.

Our Executive Chef spent nine years working in two and three Michelin kitchens, followed by an additional four working sixteen hour days behind a Michelin starred sushi counter. The craft and discipline of cutting fish down to a philosophy of "no wasted motions" is the cornerstone of our approach.

Whether it is breaking down whole product, aging with the traditional Japanese Edomae technique, or slicing sashimi, we bring an attitude of excellence, precision, sophistication, and tradition to each cut.

In addition to building upon that foundation of "Mukoita", we fuse modern techniques to utilize the offal and every element of the whole fish.

We offer extensive, hands-on professional development and training for Chefs and teams of all skill levels. If you would like to integrate a unique level of education and skill into your craft or organization, please don't hesitate to reach out.