The Menu
Written by the season,
not by us.
There is no printed menu to hand you months in advance — the tasting menu moves with the Gulf. What holds steady is the way it’s built.
The Pantry
Shiso. Seaweed.
Aged miso. Koji.
The kitchen’s vocabulary is Japanese — fermentation, cure, and restraint — applied to what the Coast brings to the door: wild-caught Gulf fish, local farms, the occasional find that only lasts a week.
Past courses the MICHELIN Guide singled out include a mochi cornbread and wild-caught tilefish with seaweed gribiche — gone now, replaced by whatever this season demanded. That’s how it should be.
To Drink
Poured to match.
Sake served the way it deserves, natural wines, and a back bar chosen with the same care as the plates. Pairings follow the menu course by course — tell us how deep you want to go.
Good to Know
Before you come
The menu is a tasting progression. Plan on the evening, not a quick bite.
Dietary needs? Call ahead — with notice, the kitchen can usually work with you.
Seasonal means seasonal. If you fell in love with a course last visit, it may have moved on. Something better is likely in its place.
Reservations
Taste what the season wrote.
The menu is a progression; the room is small on purpose. Reserve by phone, and we’ll take care of the rest.
Dinner · Tuesday–Saturday · 715 Washington Ave, Ocean Springs