This upscale restaurant serves omakase (chef’s choice) only: $98 for 7 courses or $165 for 10. The carefully calibrated progression of dishes is designed to achieve a distinctive balance of tastes, colors and cooking methods (roasting, steaming, frying, simmering and served raw). Mitsunori Kusakabe, an alum of Nobu Tokyo in New York and Miami Beach, oversees the sushi bar. After leaving Miami, Kusakabe honed his skills at Sushi Ran, the revered Sausalito sushi restaurant. He is an expert in traditional Edomae sushi techniques, as well as a certified blowfish butcher—order accordingly.
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