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Eight seats at the counter, and chef Edson Yamashita opens the meal by showing you the fish before he cuts it. This Michelin-starred omakase room keeps a minimalist, nature-forward Japanese aesthetic, and the counter experience is the main event: precision knife work performed in front of you, a sushi sequence that commands full attention, and courses balanced with a delicate touch and deep umami. A few extra tables offer tasting and à la carte menus for those who couldn't snag a counter spot.
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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Tuna toro
“the chef usually shows guests at the counter a box containing the ingredients they are about to taste (Tuna toro, Pacific hamachi, sea bream, Japanese scallops etc), explaining the provenance of each one”
Michelin Guide
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