"The fun begins with little napkins that expand in water and flights of super high-end sake, including a red variety, at this outpost of the London-born sibling of Hakkasan. Raw fish can be ordered in the traditional sushi style with nori, or with additions like truffle, and fried casings that resemble mini tacos. Cooked dishes include kelp-wrapped snapper with burned jalapeño; short rib with bone marrow; udon noodles with king crab, abalone, and caviar; and diver scallops with sunchoke, Asian pear, and black truffle. The main room, with its dramatic staircase, holds parties up to 11, while private rooms hold up to 22." - Eater Staff, Beth Landman
Michael Kleinberg/Sake No Hana
