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Tomo
Sushi
At the base of the Ritz-Carlton Residences, floor-to-ceiling windows flood a spare, modern room where a chef works through eight plated courses before moving to sushi—chu-toro nuta arrives with seared tuna, miso, balsamic, pistachio, and charred scallions in studied balance. The omakase counter, reserved well ahead, suggests a kitchen thinking carefully about restraint and technique.
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