Rechercher un restaurant du Guide MICHELIN

With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi. From there, it's a seasonal celebration artistically arranged on vintage Japanese pottery and porcelain collected by the chef. Local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal.