Traditional Kyoto-style omakase featuring seasonal Japanese specialties, prepared with techniques learned at one of Japan's most prestigious restaurants.
Read more An intimate, focused atmosphere where traditional Japanese dining etiquette meets Parisian casualness in a space designed for culinary concentration.
Read more Deliberately simple, canteen-style décor that strips away distraction to focus attention entirely on the chef's craft and the food itself.
Read more The chef's signature vertical fish-cutting technique and authentic Kyoto training create an omakase experience that's both traditional and distinctive.
Read more Reserve ahead for this 16-seat restaurant, and come prepared to trust the chef's selections in this traditional omakase format.
Read more Sashimi (featuring the chef's vertical cutting technique), Tempura de crevettes, Tataki de bœuf, Sparkling umeshu
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