Questions

No. Most of the room is walk-in, and the counter seats are kept for walk-ins. Booking holds a table for you, which helps on Friday and Saturday evenings.

Both restaurants open every day from 11 am to 3 pm for lunch and from 5 pm to 11 pm for dinner. The kitchen takes its last orders at 10:45 pm.

Sit down and order with us at the table or the counter, or order at the front counter to take away. Either way, everything is made when you order it.

Yes. There are cooked dishes, rice bowls and the garden set on every menu, and we have high chairs at both restaurants.

Yes: look for the V on each menu. Rolls, nigiri, bento, bowls and small plates all have vegetarian dishes. Our dashi is made with bonito, so miso soup and agedashi tofu are not vegetarian.

Many dishes can be made with tamari instead of soy sauce; they carry GF on the menu. Tempura, katsu, gyoza and anything with tare or teriyaki glaze contain wheat. Tell us when you order.

Tell us before you order, every time. We handle fish, shellfish, sesame, soy, wheat, egg and milk in one kitchen, so we cannot promise any dish is free of them.

Most nigiri, sashimi and many rolls are raw; each dish says raw or cooked. Eating raw or undercooked fish and shellfish may increase your risk of foodborne illness.

Yes. Order online or by phone and choose a pickup time; we start rolling so it is ready when you arrive. Collection is from the front counter.

Not ourselves. Sushi is best eaten close to when it is made, so we keep takeaway to collection from the restaurant.

Give us 48 hours for party platters and office lunches, longer for anything over a hundred pieces. See Catering for the details.

Fifteen minutes. If you are running late, call the restaurant and we will do what we can.

Online booking takes up to eight. For nine or more, use the events form on the Catering page and we will set something up.

Yes: reply to your confirmation or call the restaurant. Please let us know as early as you can.