"Chef Francis Arguilla mans the experience at this Austin import nestled in the stylish Esmé Hotel. Expect contemporary nigiri augmented with ferments, salts, koshos, and distinctive condiments. Although the menu changes frequently, diners can look forward to unusual offerings such as aged bluefin akami with dehydrated red miso, bagel spice, and Hokkaido scallops accompanied by white truffle salt, shaved black truffle, and spherified truffle caviar." - Alona Martinez
