We are involved with every level of the supply chain.

We have cultivated close relationships over the years with our purveyors, importers, Chefs, event planners, farmers and suppliers to elevate every element of what we do.

Whether it be the pristine kinmedai flown in overnight directly from Tokyo to be aged and butchered properly, the best fresh wasabi root from Shizuoka Prefecture or AAA grade wild uni from Hokkaido, we strive for excellence. We make our soba noodles from fresh ground buckwheat. Our unagi tare is made the traditional way and thickened with the bloodlines from freshly broken down sides of hamachi or buri. We only use kombu from the Rishiri Island north of Hokkaido. The olive fed wagyu we shave over our kake soba broth is quick cured with natural maldon in cryovac bags.

All of this is executed with an unparalleled attention to detail in an immaculately clean commercial kitchen for each and every event.

To quote Thomas Keller, "Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better Chef."