Midsummer
Manatsu Temaki

Midsummer is when the ocean gives its best. Waters run warmest, currents shift, and the catch reaches a richness that only comes around once a year. This is the moment temaki was made for. Peak-season fish — bright, briny, and at the height of their flavor — are laid out at the counter, ready to roll. Crisp sheets of nori are filled by hand, folded into a cone, and eaten immediately before the seaweed softens. No chopsticks, no ceremony — just fish, rice, and the best the sea has to offer. Open seating keeps it casual and convivial, the way summer eating should feel. Come as you are, roll as you go.