Hitokuchi

After more than three years in development, Chef-owner John Hong launched Hitokuchi to serve shareable, amuse-bouche-sized dishes of luxurious Japanese cuisine, with ingredients sourced from around the globe, including directly from Japan’s renowned Toyosu Fish Market. He works with premium raw seafood all bite-size with a modern twist. For the hot food, we are focusing on small bites paired with a large variety of sake. Chef-owner John Hong focuses a lot on umami and how to bring out the best flavors in the ingredients we serve. Each bite at Hitokuchi will be umami.