Ginza · Tokyo · Est. 2018

NAGI

凪

Three Stars — The Kuromatsu Guide

Omakase from ¥75,000 per person

— 哲学

The Way of Stillness

凪 — calm after a storm. At NAGI, we believe that the highest form of cooking requires the same quality as still water: clarity, patience, and complete presence. Each evening, eight guests gather at the hinoki counter to share in a journey shaped entirely by the season.

Our 17-course omakase is composed fresh each morning at Toyosu, guided solely by what is finest that day. No menu is printed. No dish is repeated. The counter is the only communication we need.

Kenji Mori 森健二

Executive Chef & Proprietor

Trained under Jiro Ono for seven years. Opened NAGI in 2018 after a decade of solitary study in Kyoto and Hokkaido.

— おまかせ

The Omakase Journey

17 courses · Seasonal · Counter only

Opening

SakizukeSeasonal amuse-bouche — today the sea, tomorrow the earth

OwanClear dashi broth with hand-rolled fu and kinome leaf

Sashimi

HirameFlounder, thinly sliced, yuzu kosho

AoshiSeasonal blue-back fish, grated ginger, myoga

ChutoroMedium-fatty tuna, lightly aged, freshly grated wasabi

Nigiri

MadaiSea bream, kombu-cured

Shima-ajiStriped jack, sudachi

HotateScallop, nori-wrapped

AjiHorse mackerel, ginger, scallion

KinmedaiSplendid alfonsino, lightly seared

UniHokkaido bafun sea urchin, nori cup

OtoroFatty tuna, microplaned yuzu zest

KohadaGizzard shad, classic Edo-mae cure

AnagoConger eel, brushed with sweet tare

Closing

TamagoCastella-style dashimaki — the benchmark of every sushi-ya

ShokujiTuna hand-roll with crisp nori, signalling the close

MizumonoSeasonal fruit kuzu-kiri with black sugar syrup

¥75,000 per person

Tax & service charge included

Please inform us of any allergies or dietary requirements at the time of reservation. Vegetarian and shellfish-free alternatives available with advance notice.