Two MICHELIN Stars : Excellent cooking, worth a detour!
The personality and talent of the chef and their team is evident in the expertly crafted dishes, which are refined, inspired and sometimes original.
The chef here is from Hokkaido and serves only the finest fish flown in from Japan four times a week with sushi rice dressed in a secret blend of vinegars. The omakase menu emphasizes freshness and umami over aging, with kinmedai, sayori and kasugodai standing out in particular. Dinner runs in two sessions starting at 18:00 and 20:00. With only eight counter seats and a private room that seats six, reservations are mandatory.
- MICHELIN guide inspectors
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