Hi, I’m Yuki. And sushi has been my life’s work.

For me, sushi isn’t just food—it’s a lifelong pursuit. I’ve spent years mastering the techniques most never see: how aging fish unlocks umami, how a single cut can change the entire bite, how rice, vinegar, and heat must exist in perfect balance.

We are a private catering service specializing in live sushi experiences.
Our master chef brings the elegance of high-end Japanese sushi directly to your home, office, or special event — from intimate date nights to luxury parties and corporate gatherings.

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Flavor, Fully Realized

Umami is one of the five basic tastes—alongside sweet, salty, sour, and bitter—but it’s often the most misunderstood. You don’t always notice it, but you feel it. It’s what makes food feel complete.

In sushi, it’s everything.

When balanced just right, it sharpens the clarity of the rice and reveals what the fish was meant to taste like. It ties every element together in one clear, unified experience.

The Work Behind the Bite

Aging (Jukusei)

Fish is rested under controlled conditions to break down proteins and deepen umami. It softens texture and draws out richness that fresh cuts can’t match.

Kobujime (Kelping)

The fish is wrapped in kombu to infuse it with natural glutamates. This adds a clean, layered depth and subtly transforms the flavor.

Yubiki (Flash Blanching)

Hot water is poured over fish with the skin on, then immediately chilled. It enhances aroma and contrast—bringing out the best in skin, fat, and flesh.

Aburi (Seared Finish)

This graph shows the natural shift that happens when fish is aged with intention. Over time, freshness—mainly texture—softens slightly. But in return, umami deepens. Through gentle enzymatic breakdown, the fish develops richer, more layered flavor. It’s a balance between delicacy and depth—freshness meets complexity, and the result is unforgettable.

Salt or Vinegar Cure (Shiojime / Sujime)

Curing with salt or vinegar firms the texture and concentrates flavor. It brings clarity and balance, especially to delicate fish.

Zuke (Soy Marination)

Slices are marinated in soy-based sauce to add umami and soften texture. It’s a quiet, comforting layer that rounds out the bite.

Cutting Techniques

Every angle and thickness is adjusted to control texture and how flavor unfolds. It’s not just about looks—it’s about how it feels in the mouth.

Temperature Harmony

Fish and rice are brought to the same warm temperature so flavors open together. Even a small difference can change the experience.

Not All Soy Sauce Is Created Equal

Great sushi is a delicate balance: rice, fish, and soy — all working in harmony. But normal soy sauces weren’t made for this. They’re too sharp and too heavy, drowning out the subtle umami that defines good sushi.

That’s why I developed my own blend — soy infused with kelp and bonito, crafted specifically for sushi. It’s not meant to go with everything. It’s made to be perfect with one thing.

With it, the balance shifts. The umami intensifies, the fish tastes cleaner, and the rice feels more refined. You don’t just taste salt or soy—you taste the fish in its full expression.

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TRUSTED BY 30+ CUSTOMERS
The quality was beyond expectations. From the fresh uni to the perfectly seasoned rice, every detail was flawless. Our guests are still talking about it!
Kasumi Morita, BGC
This was more than just dinner — it was an experience. The chef was professional, friendly, and incredibly skilled. I highly recommend this to anyone looking for something unique and luxurious.
Christine L., Pasig
An unforgettable evening. Every piece of sushi was a masterpiece, and having the chef prepare everything right in our home made it even more special. Truly a world-class experience in Manila.
Isabelle T., Makati

Experience It for Yourself

Click below to begin your reservation. Just a few questions to help tailor the details, including availability and pricing.

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How much is the price?

The price depends on the number of guests and the course you choose.

You’ll know the price by simply answering 3 quick questions.
Click the “Book” button to check your price.

What is the minimum number of guests required to book?

We accept bookings starting from 2 guests. For private or intimate settings, we’re happy to create a tailored experience upon request.

Are drinks provided?

 We do not provide beverages. However, you are welcome to bring your own drinks. Kindly bring your own glassware as well.

What areas do you serve?

We primarily serve Metro Manila including Makati, BGC, and Pasig. Other areas can be accommodated with additional transportation fees.

Do you need access to a kitchen?

Not necessarily. As long as we have access to running water and a clean surface to work on, we will bring all necessary equipment.

How far in advance should I book?

We kindly ask that you book at least one week in advance. Earlier reservations are recommended, especially during weekends and holidays.