"TOCK" Reservation system
We are switching our reservation system from RESY to TOCK sometimes in January, 2022.
We are hoping this change will make your end of reservation process easier.
Also this change affects Omakase counter reservations and Kaiseki set take-out and it will be online basis only, no more email process.
Thank you !!
DINE-IN OPERATION
“Resy” is our partnered reservation system. So, please make your reservation through "Resy".
Our new operation hours are
SUN & MON CLOSED
TUE – SAT 5:00 PM – 9:30 PM (last seating)
DC Gov. announced mandatory indoor masking starting 7/31/2021. Please wear a mask when entering a restaurant.
Online Order
Order is available only online from Toast (from computer)
or download Toast app for smart phone.
GIFT CERTIFICATE (PURCHASING)
Purchasing Gift Certificate is available through email communication.
Sorry that we cannot do this simple online system, since we have to print our own certificates.
Please send a request with information of
1) Your information NAME / PHONE NUMBER
2) How much
3) If you like us to mail it to you or recipients,
NAME & ADDRESS
We will call you to get credit card information for payment.
Skip The Line
All online orders are for pick-up. If you are interested in delivery, contact local company "Skip The Line" before placing your order to schedule a pick-up on your behalf. Learn more
INTRODUCING MITSUBISHI CLEANSUI'S "CULINARY WATER (PURIFIED CLEAN & SOFT WATER)"
Japanese cuisine is known as "Cuisine of Water" because water is the most important ingredient of Japanese cuisine. Water in Japan is very soft in compared to that of North America. Since "Nansui" (soft water) helps ingredients stay true to their flavor while extracting maximum umami, our restaurant / kitchen has installed Japan's finest "Culinary Water" purification system of Mitsubishi CLEANSUI in order to take advantage of it. The system produces clean and soft water best-tunes for "Washiku" cocking.
Now our cooking & drinking water is all covered by Mitsubishi CLEANSUI's "Culinary Water".
