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A tempura omakase on the Lower East Side where the chef trained in French kitchens and uses mostly Japanese-sourced ingredients, which sounds like a concept pitch but unfolds as something quietly focused. The batter is sheer, the shrimp and anago are treated like they cost what they cost, and the meal opens and closes with dishes that have nothing to do with tempura. Small room, loyal regulars, not much signage.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Red shrimp
“diners are treated to a mouthwatering omakase featuring succulent red shrimp, Japanese eggplant, and lightly battered anago”
Michelin Guide -
Japanese eggplant
“diners are treated to a mouthwatering omakase featuring succulent red shrimp, Japanese eggplant, and lightly battered anago”
Michelin Guide -
Anago
“diners are treated to a mouthwatering omakase featuring succulent red shrimp, Japanese eggplant, and lightly battered anago”
Michelin Guide
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