Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
Unlike the quiet ceremony of a sushi omakase or the formal structure of a kaiseki, this freewheeling tasting is driven solely by Chef Takeshi Sato, who swims in familiar culinary waters on his own terms. To be clear, this counter situated along the entire open kitchen is no Zen temple. The room is a constant blur of motion thanks to a young team that hurries about preparing multiple courses at once. Sato is their seasoned guide, as he moves with intention, ever masterful with a knife, and works with an impressive bounty of ingredients, most of which are flown in from Japan. Soulful dashi broths weave in and out of view alongside clever courses like tempura fried mackerel with shiso or seared toro nigiri with Japanese green onions.