Our two chefs, Kakusaburo Sakurai and Ryota Kitagawa, are both seasoned veterans in Japan and in New York.
Sake and wine sommelier Toshiyuki Koizumi complements their dish.
The opinionated trio share their knowledge and collaborate to create the Wasan art.
Our menu consists of signature dish and seasonal variants, and also a course menu designed to match with sake or wine. Fish, meat, and vegetables are mostly purchased through local market while they’re at the freshest.