Twelve courses. One counter. Nothing between you and the fire but the hands that feed it.
A progression shaped by the season and the market that morning. Tonight's menu, in part —
After two decades between Tokyo and Copenhagen, Chef Ren Takahashi returned to a single conviction: that luxury is not abundance, but attention. At Sumi's twelve-seat hinoki counter, every course is finished within arm's reach of the guest it belongs to.
Reservations open on the first of each month, thirty days in advance. Dietary notes are welcomed with grace.
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