The tiny dining room has minimal design enhancements except for the spotless stainless steel kitchen, which provides the main backdrop for this extraordinary tasting-menu experience. Count on spending about three hours, but time flies as the expert staff pampers and the chef wows you with culinary talents. Beautiful food presentations center on always-changing, exotic, fresh seafood, much of which is flown in daily from Japan, and often served raw. There is a corkage fee to bring wine. Sake from the chef’s family brewery and premium beers are the only alcoholic beverages available. With two seatings of just eight people, reservations can be difficult to secure and can only be made online. If offered a choice, I recommend sitting at the bar. The service staff provides seemingly encyclopedic knowledge of each ingredient.
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