David Bouley gets inspired by visit to Osaka cooking school, puts together Japanese restaurant that’s exacting to the last detail. Fish tanks, artisanal soy sauce, ingredients grown from seed. 20-season seasonal menu! Hit the tasting menu for egg custard with crab and truffle sauce, duck smoked with sencha leaves. Elegant interior decked with slabs of blond wood, don’t miss the glass walled sushi area, manned by master Eiji Ichimura. Michelin starred.

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