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Wakasugi
Japanese
Fermented eel, cured in-house with salt and rice bran, tells you something about the chef's patience and point of view. This is a quiet Japanese restaurant where lunch means a single omakase menu and evenings open up to à la carte, pulling between old-fashioned home cooking and something more inventive. The chef trained across ryotei, kappo, and catering, and that breadth shows in a menu where nostalgia and the occasional left-field idea sit comfortably at the same table.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pacific herring with aubergine
“Pacific herring with aubergine arrives tender, its flavours in harmony.”
Michelin Guide -
Heshiko
“Heshiko, or eel fermented in-house in salt and rice bran is served grilled.”
Michelin Guide
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