

24

"At a serious counter‑focused setting presided over by Chef Leonard Yu, I found a multicourse experience that leans traditional while offering balanced variety and seasonality: otsumami open the meal, shaved wagyu lightly poached in sukiyaki sauce with a quail egg delights, the signature uni gohan with otoro is decadently indulgent, and dishes like corn potage, Kawahagi topped with flash‑frozen liver paste, and seared sharkskin sole with engawa showcase restrained technique; a Japanese panna cotta with fresh strawberries and musk melon provides a light finale." - The MICHELIN Guide