Otoko

Hidden behind an unmarked door lies a 20-course culinary journey, featuring sushi, sashimi, warm bites and dessert. Ingredients are sourced globally, like Lubina from the Canary Islands, and prepared with precision. With just 12 seats, every guest gets front-row access to the chefs, who slice, season and plate each course with finesse. Watch as glistening pieces of kanpachi, sayori and Japanese horse mackerel are elevated with lemon, ginger and shisho, black sesame and more. The  “composed sashimi” section adds an artistic flair, making each plate as visually stunning as it is delicious. The dessert is a highlight: a fish-shaped pastry filled and topped with red bean, banana, condensed soy milk, pecan and miso for a sweet and umami finish. Before dinner, enjoy a welcome drink at the bar 30 minutes ahead of your reservation. I also recommend the Slow Luck-y Sour, a frothy, citrusy mocktail with yuzu, lemon and a touch of Szechuan peppercorn.