Owners Sophia Davis and Tomoya Kawasaki and friend Atsushi Kawakami—who has spent seven years cheffing in Japan—have put together a menu of new and old Japanese traditions in food. To start, sip on some snapper miso soup, followed by an entree of octopus with pepper-tree stew; pork mince in dark red miso sauce or some gyoza dumplings. The butterfish main is a simply tender, firm fillet delicately poached with Japanese basil and sour plum sauce. Otherwise you could dip chicken and asparagus into a wasabi mayonnaise or go for the buckwheat-crumbed silver whiting with grated radish in a lime sauce. These treats can be enjoyed in the main body of the restaurant reclining in a wide bamboo chair, or you could head upstairs to the mezzanine or, if it's warm, take a low seat on a cushion out the back by the Japanese garden.
Chef: Atsushi Kawakami & Tomoya Kawasaki
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