Watch: Combining Traditional Japanese Food With Classic French Technique | Eater
"Led by chef Yuu Shimano, this months-old New York City restaurant reimagines traditional washoku as a self-styled 'neo-washoku' by integrating hallmark French techniques Shimano studied during many years in France. The kitchen emphasizes Japanese foundations—describing its approach as roughly a 9:1 washoku-to-French ratio—and delivers a multi-course, detail-oriented tasting experience. Signature plates marry the two traditions, including foie gras with teriyaki rice, broiled gindara (sablefish) with Parmesan foam and lotus root chips, and Angus steak finished with red wine. The overall goal is to leave diners feeling that their time and attention were rewarded by thoughtful, finely executed dishes." - Eater Video
