Throughout the week, fish boxes arrive at Delage from Toyosu Market in Japan. What's inside is never the same, and we only learn the featured fish when we open each delivery. That sense of discovery is at the heart of Delage.

Each fish box shapes the omakase (only available during dinner service). Chef Jeremias draws on traditional Edomae techniques of aging, curing, and marinating to bring out the character of each fish. The same approach carries through the rest of our menu, from local seasonal produce and housemade soy sauce to our sake list and cocktails.

It reflects the Japanese idea of ichigo ichie: each encounter happens only once. Today's fish, today's ingredients, today's guests. One meal for this moment.