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Chef-owner Masa Takayama’s food philosophy at his eponymous restaurant is simple: Take pride in using the freshest fish possible and let each individual ingredient shine through.
The Forbes Travel Guide Five-Star restaurant flies its seafood in daily from Japan and from around the globe, ranging from striped jack and fluke to snapper, squid and sweet shrimp. The 26 courses on the prix fixe menu are prepared simply, but flavors prove rich and complex. Each dish features a main ingredient complemented by a cast of other flavors that won’t overwhelm it. Takayama isn’t afraid to use luxurious ingredients — toro, caviar and truffles speckle dinner and the restaurant imports teas and sakes from Japan. The toro stands out in particular — it’s soft and melt-on-your-tongue good.