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Hokkaido Chinese & Japanese Buffet
Buffet restaurant · Green Project ·
All the Stars in The MICHELIN Guide American South 2025
"In a moody West Midtown room anchored by a U‑shaped Southern cypress counter, I experienced Chef J. Trent Harris’s intimate, convivial omakase where tradition gives way to playful interpretations; an array of zensai like Florida cobia grilled over binchotan with red miso and local pattypan squash precede raw nigiri and supplemental dishes such as Hokkaido hair crab with tosazu and mozuku, and dessert is treated as an essential part of the meal." - The MICHELIN Guide
