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Chef Daisuke Izutsu has cooked for royals, dignitaries, and you, if you're one of the lucky 15 who has secured a seat at the intimate Yukashi. Firmly rooted in seasonality, this kaiseki-style menu is highly original and personal. Some of the dishes are intricate, while others lean humble.
The otsukuri, with slices of shima aji with yuzu zest, toro with pickled turnip and hay-smoked hamachi delicately arranged atop a white marble base, is a work of art. The uniniku plate features three luxurious items—two slices of A5 beef, Hokkaido uni and a round of foie gras—and feels dressed down despite its rich ingredients. Finally, in an ideal follow up to the complex savory dishes, sliced Japanese crown musk melon bursts with flavor without any flourish.