Although this veritable jewel box deserves to have its name trumpeted in the streets, it is the epitome of subtlety, serenity, and sophistication. With fewer than two-dozen seats, the space feels intimate, as if the whole show has been crafted solely for your benefit. Year after delicious year, the kitchen team flaunts their supreme talent and collaboration. Each dish is a personal expression of their passion, vision, and highly intellectualized approach to cooking.
Custom-made tables may cradle such playful delicacies as dark butter-brushed corn, dotted with an espelette pepper-corn purée and finished tableside with summer truffle. Pick it up by the husk and devour it in one sitting. Other instances of classic-gone-grown up creations include a vanilla pasta with lobster, tarragon, black truffle sauce, and Satsuma powder. Such harmony between sweet and savory may also be mirrored in a steak course, starring seared Wagyu topped with curls of green papaya, drops of tamarind, jackfruit and coconut purées.
A "Caterpillar" shaped sphere of cherry blossom mousse arrives with a cake base, tonka bean gelée topping, and cherry sorbet secured with white chocolate powder for a stunning final bow.