"A follow-up restaurant that reframed Regan’s approach through a Japanese lens, it featured foraged elements, playful details like six-petaled cutters and mochi flowers, and inventive uses of scraps (for example, vegetable peelings turned into ash for ramen). The venue oscillated between a la carte and kaiseki formats, received strong critical attention (including year-end praise) and closed after a relatively brief run." - Rachel P. Kreiter
