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"Housed within a swish shopping center among luxury boutiques, I sat at a stylish omakase counter helmed by Chef Jason Liang and enjoyed an extensive procession that moves from starters into exquisite nigiri—beautifully rich shima aji, warayaki sawara hay‑smoked over coals, anago tempura temaki finished over binchotan—and surprising treats like a tasting of dry‑aged hirame and kanpachi and a devoted tamago tasting; a wide-ranging sake selection by the glass or carafe perfectly complements the meal." - The MICHELIN Guide