Simply furnished and strikingly small, you wouldn't guess the extent of this restaurant's cult following just by looking at it. However, a sly glimpse at the reservations book (full three months in advance) or a word with any of its local fans will set you straight. This tiny eatery's reputation rests firmly on its food: chef Yasu Yoshida's Japanese cuisine with a modern twist. Diners can sample a selection of sushi, which go way beyond your basic handroll with such options as the distinctive inside-out rolls. Beyond sushi, the menu might feature eggplant with miso paste and chicken mince; or tempura crab with shiso leaf.
Chef: Yasu Yoshida
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