Built around chef Hiroshi Fukui's signature style of "West & Japan" cuisine, this sleek dinner house focuses on small plates to share (enough for two servings each), with an exceptional choice of hard-to-find wines by the glass and in flights. Do not miss Hiroshi's braised veal cheeks (he was doing them before everyone else), the locally raised kampachi fish carpaccio, or the best-ever misoyaki butterfish (marinated in a rich miso-soy blend, then grilled).
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