All the Stars in The MICHELIN Guide American South 2025

"I encountered a kaiseki‑leaning, seasonally rotating experience where small courses like an appetizer trio with clear fish soup, scallop sashimi with miso‑mustard and simmered monkfish lead into sushi; the chef crafts ample Hokkaido‑style nigiri from imported fish that needs little embellishment. Set in a slick West Midtown office structure with a dark‑streaked stone backdrop and silken wood counter, the intimate room seats few diners and the chef’s buoyant personality is amplified by his use of a microphone to banter with guests." - The MICHELIN Guide