CHIKARA Edomae Omakase
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Gallery

The room, over a season.

Photographed across a winter of service — before doors, mid-omakase, and after the last guest.

The counter lit by its arched light before service The chef working beneath the arched light Ceramic vessels on lit oak shelves Framed works along the plaster wall A yanagiba blade on the cutting board A course presented on a lacquered tray The banquette seating in low light A green ceramic chopstick rest on woven linen Hands forming a piece of nigiri Purple gentian and millet in a dark ceramic jar against a plaster wall A hinoki table laid with linen and chopsticks A course being finished with chopsticks A pierced ceramic vessel on a walnut plinth The dining room seen from the entrance The chef cutting on a dark board A single orange bloom against warm plaster A single slice of bluefin tuna held in the chef's fingers above the counter A slatted oak screen at the entry Three small bronze sculptures on a ledge The counter and its stools before service A handwritten menu lying on the counter The chef working behind the counter A moss-filled ceramic bowl on the counter The full length of the counter A wooden wasabi grater faced with sharkskin, hanging against the plaster wall Three ceramic wall works above the banquette Place settings running down the counter The limestone frontage and unmarked door on West 70th Street A side of bluefin tuna standing on a hinoki board, the grain running the length of the loin A ceramic wall work in close detail Dining tables set and waiting before doors The edge of a yanagiba against the board A single place setting on the counter Chopsticks at rest on a folded napkin beside a green ceramic plate A set table against the banquette with flowers A folded napkin and chopsticks awaiting a guest Framed works hung along the dining room wall The banquette beneath the framed works A chair pulled back from a hinoki table Ceramics stacked in the entry shelving Moss in a stone planter by the entry
The counter set for service

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