The little bites and dishes that precede the nigiri can often feel like a second thought at most counters. Not so in this case, where Chef Morihiro Onodera's omakase yields an impressive amount of food. A perfect cube of house-made tofu with wasabi and soy tailed by abalone with aged yuzu pepper make for enticing openers. Close on the heels are such impeccably executed items as firefly squid with wakame seaweed and halibut sashimi with pink peppercorn. Nigiri may unveil everything from clean, white hirame to appetizingly oily mackerel. Most of the products are sourced from Japan, but big eye tuna from Hawaii and uni from Santa Barbara make appearances. For dessert, behold peak-season fruit, vegan mochi and a raindrop cake with brown sugar syrup.
- De inspecteurs van de MICHELIN Gids
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