MICHELIN Guide’s Point Of View
Welcome to one of the most expensive dining experiences in the country that also happens to showcase some of the Pacific Ocean's best seafood. The space is designed to be an oasis of tranquility, spotless and beautiful, leaving nothing to distract the eyes besides those floral arrangements and a polished cypress counter. And behind that stretch of wood, Chef Hiroyuki Urasawa can be seen handling each morsel of fish himself in a display of world-class skills and expertise. In this kitchen, every slice and movement seem to demonstrate his focus, dedication and efficiency. Some guests appreciate such extreme concentration; others might find that it makes the atmosphere seem cold or tense. The chef serves every artfully arranged course on hand-crafted Japanese ceramics. These include a bowl of aromatic dashi with soft and nutty goma dofu, Hokkaido uni and a few decorative gold leaves, which manage to deck most dishes here. Other items that follow might unveil superlative sashimi, a live shrimp that is cut and char-grilled before your eyes as well as Wagyu beef shabu shabu. Eating sushi is intense-from the opening piece of smooth otoro to the succulent and sweet tamago finale.