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Koy Shunka
Japanese
You have to knock to get in, which sets the tone for a Japanese fine dining room that takes itself seriously without being cold about it. Hideki Matsuhisa holds a Michelin star for his work pairing Japanese technique with Mediterranean ingredients, served at a dramatic U-shaped counter or quieter tables nearby. A wood-fired oven sits in the middle of the room, which feels like exactly the right amount of audacity.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Shun yasai namako
“We can highly recommend the Shun Yasai Namako course, with seasonal vegetables cooked to perfection (all with an incredible texture), a cod and scallop pilpil and, finally, half a grilled spelt.”
Michelin Guide -
Cod and scallop pilpil
“We can highly recommend the Shun Yasai Namako course, with seasonal vegetables cooked to perfection (all with an incredible texture), a cod and scallop pilpil and, finally, half a grilled spelt.”
Michelin Guide
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