At first glance, Mosu can seem like a stark, unadorned space with only a handful of softly spot-lit tables amid white walls and dark wood furnishings. However, the serious crowd and highly trained, well-versed service staff are clear indicators of their very accomplished cuisine. There is no question that this is a place where guests are focused exclusively on the food. Chef/owner Sung Anh's signature tasting menu is served as a progression of contemporary Asian dishes, with strong focus on Korea and Japan. The kitchen's skill and talent ensures that ingredients and flavors remain pure; nothing is fussy or contrived. A series of small bites set the tone of the meal, with extraordinary highlights such as a brunoise of Wagyu beef that is barely "kissed with coal" and served over a crisp rice chip drizzled with chili sauce, sesame oil, and a sprinkle of powdered Wagyu fat that melts on the tongue. House-made sesame tofu is intensely creamy, soft, and downright delicious when paired with green apple and sturgeon caviar in a pool of an umami-rich bonito-soy sauce. Desserts include toasted rice ice cream with torn black sesame sponge cake and delightful Grand Marnier crème anglaise.
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