Ugh so good 🤤 the chef is originally from Argentina, and went to Japan to work and learn Japanese food for 6 years. He knew that it would be hard as a non-Japanese to open a Japanese restaurant, so he came to hk to do it. He’s taken traditionally Japanese dishes/cooking styles and included western elements to it and the result is truly it’s own unique perfect genre. For example, instead of Ochazuke (traditionally with a miso soup base and toppings like salmon on top) he made it with an amazing chorizo and black abalone soup. Amazing.
One Michelin Star is deserved - would come back for the food. However, service is so-so, and wine list is expensive and uninteresting. But corkage is cheap (Sunday is free!) so BYOB. Private room is really nice and at no extra charge. Recommend getting the quiche and the sweetbread if it's available (seasonal menu).
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