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Kotaru is an omakase experience where guests leave themselves in the hands of Chef Tony to enjoy a seasonal, elegant, artistic meal using the finest ingredients available. Seasonal appetizers showcasing different ingredients and techniques precede a flight Edomae style Nigiri made with fish flown in from Japan and aged in-house by Chef Tony. Followed by house made miso soup with a handroll and concluding with dessert and tea service.  Sake pairings crafted by our sommelier; General Manager Benjamin Shiau are also available.