Intimate in scale. Ambitious in flavor.

At In Between Days, we do not publish a fixed menu because the food changes constantly with the seasons, the market, and what arrives fresh each week. Many of the fish we source from Japan and beyond come in very small quantities. Our oysters are always cold water and rotate frequently between the East and West Coasts. Our ramen contains more than 30 ingredients and is prepared with the same attention and balance that guides the rest of the kitchen. Desserts are sourced through our partnership with Cafe Clementine. Our menu is small, but can easily fill you up if desired, with dishes designed to be ordered throughout the evening and paired naturally with sake. As a small house, we are able to move quickly and serve what feels most alive in the moment. We are not a sushi restaurant, but rather a small izakaya inspired by the kinds of places you might quietly discover in Tokyo. Most evenings we can prepare a vegetarian dish with advance notice on your reservation. Because of our size and sourcing, some dishes may sell out throughout the night.