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"I experience a serious, counter-focused omakase here with Chef Leonard Yu presiding over a traditional-leaning multicourse menu that opens with otsumami and shaved wagyu lightly poached in sukiyaki sauce with a quail egg, includes the decadent signature uni gohan with otoro and a deep-flavored corn potage, and showcases restrained but characterful nigiri such as kawahagi topped with flash-frozen liver paste and seared sharkskin sole with engawa, finishing with a Japanese panna cotta with fresh strawberries and musk melon." - The MICHELIN Guide