Formerly an izakaya, this Japanese restaurant offers delicate Washoku-style food (read: no sushi). It feels very much like dining in the home of a friend and the exquisite array of plates, not to mention outstanding organic sake and nutty buckwheat tea, is immediately transporting—provided you can snag a tough-to-get reservation. Homemade tofu made from organic soybeans tastes of comfort, while Wagyu tataki marinated in fermented shio-koji has an amazing umami flavor. But, without a doubt, the dish to order is the salmon ikura. Starring Koshihikari rice (which requires 30 minutes to cook), salmon and salmon roe, it arrives in its lidded earthen pot and is then stirred tableside for a flourish that feels every bit like an inviting, albeit tasty, present.
- MICHELIN guide inspectors