New Additions to MICHELIN Guide New York April 2024
"From the team behind Rosella, this diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details (note the custom pottery displayed behind the counter). These confident chefs deliver an omakase that is a showpiece of local sourcing—even the rice is sourced from New York. Their personality is evident in dishes such as daikon vichyssoise with Wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts like the amazake, or fermented rice porridge, as well as corn gelato with caviar round out the singular experience." - MICHELIN Guide
