The restaurant is led by Executive Chef Darry Liu (Eleven Madison Park, Shuko, Ichimura at Uchu), who stages two dining concepts under one roof. The eight-seat sushi omakase bar (the menu is priced at ($135) helmed by Liu while he oversees his team who craft the kaiseki inspired omakase menu ($175) served in the dining area. Dishes focus on showcasing the highest quality seasonal ingredients sourced from the Fukuoka and Toyosu market, where the famed Tsukiji market relocated to in Japan.
Set in a minimalist jewel box style space, the space just caters for only 18 covers with two sittings per night. The space, with natural wood accents, also includes an eight-seat white marble chef's counter looking onto an open kitchen.
Omakese only, counter dining
Golden Eye snapper with yuzu zest; tuna belly with wasabi; Shirako tempura and Bluefin Toro tartare and Kaluga caviar and truffles (shaved tableside) on milk toast and homemade, persimmon-filled mochi, hazelnut gelato, and a glass of homemade soy milk with tapioca pearls.