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The counter seats face the open kitchen, which is a good place to be when the chef is plating ceviche with wasabi ice cream or finishing cod in a kombu-aged beurre blanc. This is a modern tasting-menu restaurant where the cooking has a strong pull toward Asia without ever feeling like a theme. The room is quiet and considered, the drinks list leans into sake and cocktails, and the pacing is unhurried.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cod aged in kombu
“For example, he may craft seabass as a ceviche with grapefruit, jalapeno and wasabi ice cream or pair cod aged in kombu with a yusukosho-spiked beurre blanc.”
Michelin Guide
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