1. A narrow red-brick storefront holds a counter and a few tables where chef Hiroshi Kitano works through ingredient-driven Japanese bistro dishes—crispy karaage with yuzu mayo, sashimi, a duck mazemen. The uni carbonara, wheat noodles cloaked in sea urchin cream and pecorino, announces the kitchen's particular gift for collision and restraint in equal measure.

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    143 Mont-Royal Est, Montreal QC · Montréal
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