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"I enjoy the rotating, seasonally driven, kaiseki-leaning meals that begin with an appetizer trio (including a clear fish soup), scallop sashimi with miso-mustard and simmered monkfish before moving into Hokkaido-style nigiri made from imported fish, and I appreciate Chef Atsushi Hayakawa's buoyant personality—amplified by his use of a microphone—now presenting this local-legend Japanese cuisine in a sparkling West Midtown office structure." - The MICHELIN Guide