Opened in 2016, this sophisticated Japanese restaurant comes divided into two, with a sushi bar on one side and a teppanyaki station on the other. There's also a high table in the middle for those having a drink and a couple of private dining rooms. If you're at the sushi counter you have a choice of three omakase, while teppanyaki is à la carte. The wild tuna sashimi is a memorable dish, and good use is made of the Japanese Wagyu.
Despite its eccentric appearance, the sea cucumber makes up one of the four types of prestigious dried seafood in Chinese cuisine, and is a fixture in some refined dishes celebrating Chinese New Year. Get to know the different facets of it, from selection to preparation.
Stay on top of best Restaurants, Lifestyle, Events recommended in your city.
Send this to a friend
Thank you for subscribing to MICHELIN Guide newsletter.
Please verify your email to receive the MICHELIN Guide newsletter.
Your email has been verified.
You will now receive exciting MICHELIN Guide news and offers straight to your inbox.