"Chef Kaoru Azeuchi opened his highly acclaimed Japanese restaurant after studying Kaiseki cuisine in Japan for over sixteen years among other culinary experiences. With two seatings and three kaisaki experiences to choose from each night (with menu items like lotus root ball with shrimp coated with Japanese rice cracker and topped with silver sauce), Azeuchi puts intricate knifework, culinary skill, and precise flavors on display." - Janna Karel
