Clad in elegant wood and marble, the classic omakase restaurant is guided by omotenashi, the Japanese philosophy of anticipatory hospitality, and led by Head Chef Sakamoto Mitsutaka.
The menu is shaped by nature’s rhythms, presenting only the finest ingredients available each season. Beautifully cut sashimi – chutoro, otoro, akami, tai, kinmedai – is served glistening fresh with Awaji onion ponzu and aged shoyu.
The Monaka course is a standout; the delicate traditional wafer is filled with rich ankimo (monkfish liver) paste, and topped with caviar, botan ebi, uni and firefly squid, so every bite is exquisitely different.
Another highlight: the A5 Kagoshima Wagyu, which is wrapped around burdock and topped with crispy kadaifu. Next, a soft sizzling sound fills the restaurant as aromatic lobster broth is gently poured into volcanically hot ceramic bowls at the counter – it’s the Ise Ebi (Japanese spiny lobster) hotpot served with rice and crunchy sakura ebi.
The meal draws to an elegant close with a trio of desserts, including a sublime strawberry daifuku.
Prices range from $138++ for the Lunch Menu to $488++ for the Chef’s Menu.
