Eight seats. One seating a night. Whatever is at its peak, tonight.
A chef-led omakase counter on the Denneweg, Den Haag. No published menu — only what today's market gave us.
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01
Hotate
Hokkaido scallop, barely touched — a clean first note before the aging begins.
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02
Aji
Horse mackerel, aged four days until the flavor deepens without losing its brightness.
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03
Chutoro
Medium fatty tuna, ten days aged — the fat just beginning to soften into the flesh.
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04
Kinmedai
Golden-eye snapper, cured overnight in kombu for a quiet, mineral sweetness.
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05
Uni
Hokkaido sea urchin, nothing else added — the ocean, unedited.
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06
O-toro
Fatty tuna belly, aged three weeks, finished for seconds over binchotan.
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07
Tamagoyaki
A warm, custard-soft close — the only course on the counter that isn't fish.
Hotate
Aji
Chutoro
Kinmedai
Uni
O-toro
Tamagoyaki
Chef Kenji Arata
Twelve years training under a sushi master in Toyosu before Chef Arata brought jukusei — the slow, deliberate aging of fish — to Den Haag. Nothing on the counter is served at its freshest. It's served at its best.
Fish is flown in from Toyosu three times a week, aged in-house for four to twenty-one days depending on the cut, and finished with select catch from the North Sea when the season calls for it.
Eight seats. Pick your view.
Every seat faces the counter differently. Hover a seat — or find it on the floor plan below — then click to start your reservation from there.
Center — the widest view of the whole counter.
Reserve your seat.
Choose a date
Tuesday through Saturday. One seating on weeknights, two on Friday and Saturday.
Choose a seating time
Available seatings for your chosen date.
Choose your seat
Carried over from The Counter if you already picked one.
Confirm your reservation
Omakase seatings require a deposit of €95 per guest, applied to your final bill. Deposits are non-refundable within 48 hours of your reservation, as each seating is planned around the day's market and cannot be resold.