Who knew that raw fish could be so exciting? Here, each piece of nigiri or sashimi is dripped with something unexpected but exquisite, from burgundy truffle sauce to ginger kimchee jus. A fried Kumamoto oyster is topped with a Japanese citrus fruit and squid ink bubbles. Foie gras is drizzled in balsamic chocolate kabayaki (sweet, soy glaze). And so on.
Service is impeccable, with knowledgeable waiters ready to offer advice and explanations.