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Shimmachi Adachi
Japanese
The menu doubles as a calendar, with printed notes explaining the customs behind each seasonal Japanese observance, from setsubun bean-scattering to the harvest moon. This is a traditional Japanese restaurant where the lacquerware changes with the season and silvergrass garnishes arrive right on cue in autumn. The chef treats the old ceremonies as ingredients in their own right, which is a more interesting approach than a tasting menu that just changes with the produce.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
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