"Kaoru Azeuchi was also tapped as a finalist for his intricate dishes and thoughtfully coursed menus at Kaiseki Yuzu. Inside the open kitchen and at the sushi bar, Azeuchi specializes in omakase dinners that highlight technique and ingredients. Seasonal fish is handpicked for every service. Azeuchi wraps seared king mackerel in lettuce and layers it with caviar and uni sauce. He grills A5 wagyu steak ribeye and plates it with winter truffles, foie gras, and toothsome vegetables." - Janna Karel
