Sequestered inside a rather plain and dimly lit space, a bar up front gives way to this more contemporary, bright and airy dining room. The latter is a huge hit among both locals and tourists looking to get all dressed-up for a night out on the town. Its menu offers cool bites like the Juno queen, a special nigiri of salmon topped with scallop and potato crunch, as well as hot delicacies like the honey-glazed quail.
Chef B. K. Park’s repertoire of dishes here might include cleverly spun morsels of gently torched prawn with pineapple salsa, and pickled garlic oil-drizzled New Zealand king salmon. Other mains, like soy-marinated sea eel dabbed with ground sesame seeds or spicy octopus temaki, also make a fine feast and are well worth the extra effort.- Gli ispettori della guida MICHELIN