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The yakitori grill sits right at the entrance so the smoke hits you before the host does. This is a Japanese contemporary restaurant where a Kyoto-born chef turns out kushiyaki skewers over open flame alongside wagyu cooked tableside over charcoal by the guest. One wall holds over 150 sake labels, refreshed weekly, and the sommelier has an opinion about all of them. The room is spare and calm, the kind of place that takes the food seriously without asking you to.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Gindara 2.0
“ranging from creative forays such as Gindara 2.0, cod with ginger and yuzu, to classics such as wagyu fillet, cooked tableside over charcoal by the guest”
Michelin Guide -
Wagyu fillet
“ranging from creative forays such as Gindara 2.0, cod with ginger and yuzu, to classics such as wagyu fillet, cooked tableside over charcoal by the guest”
Michelin Guide -
Kushiyaki
“The true specialty, however, remains the kushiyaki: skewers of various cuts grilled over the open flame near the entrance.”
Michelin Guide
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