"Minimalist in design, Aburi Hana saves the drama for the plates, using handmade Arita pottery that has a history tracing back to the 1600s. Chef Ryusuke Nakagawa presents a modern take on the history-steeped Kyō-Kaiseki menu. The maguro flower, a rose made from pieces of akami and chutoro, is stunning, and kurobuta kakuni, aka simmered pork belly over foie gras, is dazzling." - The MICHELIN Guide