"Nisei" refers to the American-born children of Japanese immigrants, which Chef David Yoshimura is; and the synthesis of that heritage forms the basis of this cuisine. Dining is taken seriously here, where the service team is personable and the chef is especially engaging. The kitchen employs both boldness and subtlety in their cooking, which abounds with personality and technical finesse, and the tasting menu is equal parts tradition and invention. Savor a bowl of creamy pine nut and miso broth before enjoying a dish of unagi sourced from Maine, prepared ike jime style, and grilled over binchotan coals. Savory and sweet have equal billing in the uni egg custard dotted with blue and pink flowers. Wine and sake pairings are worthy, and the wagashi cart is a delicate treat." - Michelin Inspector
