The entire meal is omakase. The chef controls the progression—starting with lighter fish and moving to richer preparations. Each piece is served immediately after preparation, designed to be eaten by hand. The selection changes daily based on what's arrived from the market that morning. This is precision sushi where every detail—water temperature, resting time, rice temperature—matters.
Tips from diners
This is the experience to save for a celebration or meaningful dinner. Sit at the counter and engage with the chef—that's the format.
Mention any allergies or strong dislikes when you sit—the chef will work around them, but they need to know upfront.
Chu toro sits between the leaner akami and the rich otoro. The fat content makes it buttery, and the piece usually arrives mid-omakase to transition toward richer preparations. The rice underneath is slightly warmer than earlier courses to marry with the fat.
Tips from diners
Let the chef surprise you with the fatty tuna—they know how much to serve based on what comes next.
Tamago often closes the omakase progression before any final course. It's sweet and mild, a palate cleanser. The egg is cooked in layers and has a delicate texture that's neither rubbery nor raw.
Tips from diners
Let the chef set the pace—don't rush through the tamago. It's a signal the meal is ending.
Uni is often served late in the omakase to showcase its delicate sweetness and briny flavor. The chef sources from Japan or Northern Europe depending on season. Each piece is handled minimally—placed on warm rice and that's it. The quality of the uni is everything.
Tips from diners
Ask the chef about the uni sourcing—most nights they can tell you exactly where it came from.
The chef sources fish directly from Tokyo or the best available European supply that day. White fish is often served early in the omakase progression because it's delicate and lets the rice and technique shine. The fish is sliced moments before serving and dressed lightly so the natural flavor comes through.
Tips from diners
Watch the chef slice and prepare this piece—the technique is part of the experience.
Nichi Getsu is the new project from the owner-chef team behind Shiori, the acclaimed Kaiseki restaurant in Mitte. They recruited a new Japanese head chef specifically for this sushi-focused concept, opening in early 2026 in Friedrichshain. The format is counter-only edomae sushi in the Tokyo style—nigiri and preparations designed to be eaten by hand, with the sushi chef controlling the progression. It's a collaboration built on the Shiori team's reputation for Japanese refinement.
Book weeks in advance. Counter seating is limited (probably 8-10 seats), and the omakase format means they move at a fixed pace.
Expect to spend 1.5-2 hours at the counter. This is not a quick meal. Come hungry and mentally present.
Solo diners are welcomed and often get the chef's full attention at the counter—make a reservation and enjoy the intimacy.
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