The Six Services
Each ticket is counted, priced, and paced the same way
We describe every service in plain language so a first visit never feels like a test. Read the six tickets in full below, then choose the one that matches the evening you have in mind and open the contact page to reserve it.
SERVICE S1
Omakase Tasting Counter
The omakase tasting counter is the heart of the room and the reason SUSHI SECRETS INC. exists. Ten courses arrive in a single arc that begins light and cool, moves toward the warm and savory middle, and closes with a piece of rice that carries the whole night on its shoulders. The chef chooses every course from the market that morning, so no two evenings are identical even when the menu card keeps the same shape.
Guests sit at the counter and watch each piece assembled a foot away. The first courses are often cured or lightly marinated, the middle turns to the grill and the aged cuts, and the final pieces lean on the warm rice and a brushed glaze. We announce each course briefly and let the food do the rest of the talking. If you would rather not know what is coming next, tell us at the start and we will keep the menu quiet all evening, which is how most guests prefer it.
The full counter runs about two and a half hours and is priced per seat with the menu fixed for the night. Allergies and strong dislikes are handled when you book, not when you sit, because the buying happens before service. This is the deepest, slowest, and most complete way to spend an evening with us.
Approx. 2.5 hours · 10 courses · one seating per night · reservations only
SERVICE S2
Seasonal Nigiri Flight
The seasonal nigiri flight is a shorter seated service of seven pieces built from the best of that week. It is designed for guests who want the counter experience without the full ten course commitment, and it is the service we recommend for a first visit. Each piece is handed to you directly, one at a time, so the rice is still at temperature when it reaches your hand.
The flight changes with the season rather than with the day, which gives the chef room to order consistently across a whole week. Spring leans on bright white fish and young vegetables, summer turns to lighter cures and cooler service, autumn brings in the richer silver fish, and winter closes the year with warm rice and deep glazes. A small sake set can be added to the flight, or you can pair it yourself from the by the glass list.
Because the flight is compact, it fits neatly into an early evening or a late seated window. It pairs naturally with the reserved bar seating if you want to linger afterward with a la carte pieces and tea.
Approx. 75 minutes · 7 pieces · seasonal rotation · sake set optional
SERVICE S3
Reserved Bar Seating
Reserved bar seating holds two stools at the rail for a relaxed window of about two hours. There is no fixed menu and no set arc; instead you order a la carte pieces as the evening unfolds, with the full case and the day menu available to you from the moment you sit. It is the loosest way to eat with us and often the way regular guests return.
We hold the seats by name so you can walk in and sit without a wait. The counter stays in front of you the entire time, which means conversation with the chef is easy and the pacing is entirely yours. Order three pieces or order fifteen; the rail does not mind either way. Tea is poured continuously, and the sake list is open to you by the glass or by the small bottle.
Reserved bar seating is also the best option for a guest dining alone, since the rail is built for exactly that kind of quiet company. If you plan to stay longer than two hours, tell us when you book and we will hold the stools for a longer window when the calendar allows.
Approx. 2 hours · two stools · a la carte · tea included
SERVICE S4
Sake Pairing Program
The sake pairing program is four pours matched to the arc of the menu. Our steward tastes the week menu before service and writes the pairing so that each cup lands a moment before the course it belongs to. The program begins with a dry junmai that sharpens the palate, moves through a brighter ginjo in the middle courses, and closes with a soft nigori beside the warm finish.
Pairing is about temperature as much as it is about flavor. Some cups arrive cool, some arrive gently warmed, and the change of temperature is itself part of the pairing. Guests who prefer to build their own evening can take the program one pour at a time or trade a pour for a glass from the open list. We keep a small but careful cellar rather than a long one, so every bottle on the list is there for a reason.
The program can be added to the omakase tasting counter or to the seasonal nigiri flight. For private buyouts we write a longer pairing across the full menu, sometimes six or seven pours, and we are glad to build an alcohol free pairing of teas and infusions on request.
Four pours · matched to the week menu · alcohol free option available
SERVICE S5
Private Counter Buyouts
A private counter buyout hands the entire ten seat room to your group for one evening. We close the doors to the public, staff the counter for your table alone, and write a menu shaped around the occasion, whether that is a birthday, a small company dinner, or a gathering that simply wants the room to itself. SUSHI SECRETS INC. treats a buyout as a commission rather than a larger table booking.
Planning starts with a short conversation about the number of guests, the season, and any dishes or ingredients the group cares about. From there the chef proposes a course count and a pace, and the steward proposes a pairing. Because the buying happens fresh, we ask for a firm guest count about a week out and a final confirmation two days before service. The room is yours from the first arrival to the last farewell.
Buyouts suit parties of eight to ten most naturally. Smaller groups can often be accommodated on a quiet weeknight, and larger parties can be seated across two buyout evenings when the calendar allows. Everything from the menu to the music level is yours to set.
8 to 10 guests · entire room · custom menu · advance planning required
SERVICE S6
Chef Table Classes
The chef table class is a hands on afternoon at the board for six guests. We cover the parts of the work that guests at dinner only ever see from across the counter: how rice is washed, rested, and seasoned; how a blade is maintained and why it is oiled before service; and how a piece of nigiri is shaped so that it holds together for the single second between the board and your hand.
Each guest works with their own apron, their own small board, and their own portion of rice. We start with the fundamentals, then move to shaping and to a few simple cuts, correcting grip and pressure as we go. The afternoon ends with a small meal at the counter, where the pieces you made are served alongside a few made by the chef so you can compare the two side by side.
Classes run in small groups and are booked by the seat rather than by the party. They make a good gift for a guest who already loves the counter and wants to understand the craft behind it. No prior experience is expected, and there is no pressure to be quick; the point is to slow down and feel how the rice behaves.
Approx. 3 hours · six seats · aprons provided · small meal included