Wataru

Our exclusive Thursday-only takeout offering is available once a week in limited quantities. Although prices have been adjusted slightly, it remains an exceptional value compared to our omakase counter experience. We sincerely hope you enjoy this special offering. Our omakase experience at the counter has been elevated across every element, including the rice, vinegar, soy sauce, and the quality of fish we serve.

This week’s menu also features an abundance of seasonal specialties, including monkfish liver (ankimo) and firefly squid (hotaru-ika), as they approach the end of their peak season, along with many other carefully selected ingredients.
exploretock.com/wataru

*takeout

Toro, O-Toro, Kama-Toro and Akami. An essential item in any sushi restaurant. It is the ultimate highlight of an omakase experience, and pairs exceptionally well with red vinegar–seasoned rice. At our restaurant, we source weekly the finest cut known as “ichiban-te,” taken from just below the head. We prepare it as zuke—marinating it in our traditional soy sauce—and allow it to rest so that its umami reaches its peak. When combined with shari(sushi rice) served at body temperature and neta(fish) kept at room temperature, Edomae sushi is brought to completion.
If you’d like to indulge in tuna with exceptional richness and fat, we warmly invite you to visit. We still have seats available.
exploretock.com/wataru

An appetizer that carries the fragrance of spring, featuring bonito and sea bream roe. As the sea temperature rises, fish enter their spawning season. New life is born, and even small fish become especially delicious at this time of year. The fresh fish delivered weekly from Tokyo’s Toyosu Market 🇯🇵 are ikejime-treated, ensuring exceptional freshness. We look forward to seeing you again this week. Make your reservation here.
exploretock.com/wataru

Sansho buds are the young leaves of the Japanese pepper tree, known for their fresh, citrusy aroma and slightly numbing sensation. They are often used in Japanese cuisine as a garnish or seasoning.
These sansho buds are only available for a week or two, so mind is already full of ideas for how to use them tomorrow.

We still have seats available this week—please come and enjoy our spring omakase.
exploretock.com/wataru

#木の芽

For the first time in a while, a tamagoyaki I can truly call perfect. White shrimp, Japanese yam, and careful temperature control—every detail has to align. That’s the beauty and challenge of Edo-style tamagoyaki. No two weeks ever turn out exactly the same.
Back at the counter for another week of omakase. Looking forward to serving you.
exploretock.com/wataru