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A sushi restaurant inside a tea-house space, with a Japanese waterfall painting setting the mood before the meal even starts. The two chefs hold a Michelin two-star rating and operate on a point of principle: no sugar in the rice, tuna barely touched by soy, conger eel in a sauce that's only just sweet. The philosophy is restraint to the point of confidence, trusting the fish to carry the whole thing on its own.
The awards strongest first
One number, weighted & current 92
How we scoreThe dishes from the writeups
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Tuna
“Tuna is marinated in soy sauce only briefly”
Michelin Guide -
Conger eel
“conger eel dressed in sauce that is only slightly sweet.”
Michelin Guide
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