Welcome to the evolution of fine dining, where streams of plates are passed between guests in dim sum-style, and the supremely seasonal cooking is always very good; even vibrant and surprising. You may not understand all of what you ordered at first, but prices are reasonable so pile on a few extras and try everything that comes your way. No one leaves hungry here.
Servers circulate through the room carrying platters or pushing carts brimming with creative and utterly unique dishes. Highlights that will leave you begging for more include pan-seared dumplings—filled with tender, pulled guinea hen and earthy shiitake mushrooms—accompanied by a tableside pour of aromatic and umami-rich broth. Heartier but wow-inducing plates of fried black cod tail glazed in a delicious tamari-butter and garnished with toasted sesame seeds, followed by hot-pink rhubarb-and-passion fruit granita draped over an oat mousse make for a fine study in wonderfully unexpected flavors and textures.
Be forewarned: getting a reservation here is a challenge and walk-in spots require lining up around 4:30 P.M. Best to avoid nights when large parties are booked, as this may negatively impact your experience.- MICHELIN guide inspectors