One MICHELIN Star : High quality cooking, worth a stop!
Using top quality ingredients, dishes with distinct flavours are carefully prepared to a consistently high standard.
This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale.