Omakase · East Austin
HACHI
Eight seats. One unforgettable night.
No menu. The chef decides, course by course, guided only by what the morning’s catch allows.
Eight seats · Two seatings · Tuesday–Sunday
The word
Omakase — “I leave it to you.”
There is no menu. You sit, and for the next two hours the itamae serves you seventeen courses shaped by the season, the market, and forty years of instinct. Each piece is placed before you at its peak — eaten in one breath, before the next begins.
Shun — the season
Every fish has one week a year when it is best. We build the night around it.
Ichigo ichie — once, only
No two evenings are the same. What you eat tonight will not be served the same way again.
Te — the hand
Rice shaped to body temperature, fish cut to the grain. Nothing leaves the hand twice.
The evening
Seventeen courses. No two nights alike.
A glimpse of what the counter may bring. The order is the chef’s.
Otoro
The fattiest cut of bluefin, lightly torched.
Uni
Santa Barbara sea urchin — cold, sweet, fleeting.
Kohada
Gizzard shad, cured the old way. The test of a chef.
Anago
Sea eel, simmered until it dissolves on the tongue.
Tamago
The chef’s signature — sweet egg, the closing note.
…and twelve more he hasn’t told you about.
$185 per seat · beverage pairings available
The itamae
Kenji Nakamura
Forty years behind the counter
Kenji trained for a decade in Tokyo before opening his own eight-seat counter. He sources bluefin directly from Toyosu twice a week. If the fish isn’t right, the counter stays closed. That is the whole philosophy.
“I don’t cook. I choose, and I get out of the way.”
The counter
Eight seats of hinoki
Reservations
The phone is answered at the counter.
You call, someone answers, and Kenji confirms every seat himself — there is no system in between. The book opens two to three weeks ahead; tell us then if there is anything you cannot eat, and forty-eight hours is enough for him to plan around it.
1204 E 6th St · East Austin
- Tue – Sun
- 6:00 & 8:30 pm
- $185 per seat