Formerly an izakaya, this elegant Japanese restaurant has changed chefs and focus, offering delicate Washoku-style fare (read: no sushi). A meal might begin with thin slices of lightly torched mackerel, artfully arranged on shiso leaves; then transition to tender Wagyu beef tataki, airy shredded vegetable and shrimp tempura, and a delicate sundae of azuki beans, mocha, and kelp gelée over vanilla ice cream. With Tartine Bakery and other great gourmet spots sharing its block, there's no denying the fact that Yuzuki has a lot of competition. But with such an exquisite array of plates, not to mention outstanding organic sake and nutty buckwheat tea for sipping, it will transport you to Japan-provided you can snag a tough-to-get reservation.
MICHELIN guide inspectors
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