MICHELIN Guide’s Point Of View
There may be nothing special about its location, but make your way past the Made hotel lobby and into its basement to arrive at the snug and deeply hospitable Ferris. The vibe here is rousing—with a bar overlooking an open kitchen and a chill staff who is on top of their game. Always. So, kick back and look forward to some creative laissez “fare.” Lobster toast sprinkled with black sesame seeds, kombu and freeze-dried roe is an absolute study in luscious savors, while soft stracciatella with crispy rice, endive and broccolini is the essence of deliciously contrasting flavors. Is this today's version of nouvelle cuisine? Perhaps-especially considering such ingenious desserts as frozen yogurt topped with waka momo peaches, yuzu-olive oil and a whit of salt.