Menus that travel: flying in a sushi counter

Bringing a sushi chef from Japan is a logistics exercise before it is a culinary one. Sourcing, cold chain, customs paperwork, and a compliant preparation space are agreed months before a single guest lands.

We build a dedicated counter rather than folding omakase into a plated dinner. Twelve seats at a time, rotating through the evening, keeps the service honest and the temperature correct.

The second kitchen continues running the main progression in parallel, which is why our upper plans staff two full brigades rather than stretching one.