Chef Johnny brings 18 years of experience, having trained under renowned chefs including Daisuke Nakazawa in Washington,
DC and Masa Takayama in New York City. Enjoy an intimate omakase featuring the finest fish from Tokyo’s Toyosu Market as
we begin this new chapter.
Our signature Gyotaku, created by co-founder and sake sommelier Jenistar Ruksirisopha, remains a special part of every evening—a one-of-a-kind gift for our guests, preserving a moment we shared together long after the final course.
From the sea, to the plate, to the paper.
A moment at Raw, preserved forever.
Learn More
No additional service charges or hidden fees. Prices are before tax.
We can accommodate gluten sensitivity, but not celiac disease.
Full refund with at least 48 hours’ notice.
Please avoid wearing strong perfume or fragrances.
