Wheels up from Van Nuys for a single dinner: ten seats at a Ginza counter that takes no reservations from strangers, and a chef who has been cutting fish there for forty years. Two nights in a suite above the city, and home, by the clock, before you left.
Ten seats at a Ginza counter
Two nights above the city
Home the day you leave
Handled for you
A car at your door, and at every door after it
Bags collected at home and unpacked before you arrive
A concierge on call, day and night, until you are home
Tables that take no reservations, reserved
Best time to go
March to May and October to November
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Any month, but spring and autumn bring the best seasonal fish and the kindest weather.
In pictures
The chef, at work behind the counter
Nigiri, one piece at a time
Mount Fuji, framed by autumn maples
Tokyo Tower glowing above the city
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