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The small illuminated sign outside is a hint of what's to come at Towa, where low lighting and
multi-hued wood conspire to create a stylish setting. Take a seat in the narrow dining room or at the omakase counter, where Chef Masaya Shirai directs a kaiseki-inspired menu. Dishes like kani hourensou ohitashi, or snow crab and spinach in dashi broth, are focused on seasonality and tradition. Dashi broth-marinated tomato with chia seeds and passion fruit captures the flavor of summer perfectly. Futomaki lives up to its name (fat rolled sushi) with a generous roll filled with tuna, salmon, amberjack, kanpachi and shrimp tempura, along with vegetables. Finally, sake kasu cheesecake with yuzu honey is a dainty dessert.