Ken Anhe
"The Japanese chef is well known for his insistence on freshness and the skilful juxtaposition of different flavours. Only omakase menus are served and the exact items depend on the catch of the day. The menus feature prominently raw fish and nigiri sushi at lunch, while more cooked kappo dishes are served at night. Precise attention is paid to every detail, down to the blended vinegar in the sushi rice and the kelp bonito stock." - Michelin Inspector
