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Birchwood panels and a counter that seats just a handful of guests frame the omakase sushi experience here, where the chef works through Edomae technique with a creative edge. Fish comes mostly from Tokyo's Toyosu Market, with fresh catches from Taiwan's northeastern coast filling in the rest. The kohada, balanced between chew, acidity, and sweet rice, makes a quiet case for the Michelin star on its own.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Kohada
“A standout is the kohada, whose chewy texture and well-judged acidity provide the perfect balance to the sweet rice.”
Michelin Guide
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