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"I love Mujō's intimate, moody elegance with a U-shaped Southern cypress counter where Chef J. Trent Harris stages a rollicking omakase that begins with zensai—like Florida cobia grilled over binchotan with red miso and local pattypan squash—moves into compelling nigiri and supplemental items such as Hokkaido hair crab with tosazu and mozuku, and leaves no doubt that dessert is treated as an important and satisfying part of the meal." - The MICHELIN Guide