Kenji’s Lab

The owner, Chef Kenji Nakayama, loves to experiment with flavors to come up with novel takes on classic Japanese dishes. For example, samna no kunsei (smoked mackerel) is combined with parsley to create a well-balanced grilled dish or a very minimalist version of Japanese pasta. Chef Kenji also prefers to pair certain drinks with his dishes to help enhance their flavor. We highly recommend heeding his suggestions.