Ein MICHELIN Stern: eine Küche voller Finesse – einen Stopp wert!
Produkte von ausgesuchter Qualität, unverkennbare Finesse auf dem Teller, auf den Punkt gebrachter Geschmack, ein konstant hohes Niveau bei der Zubereitung.
As Chef Morihiro Onodera is one of the legends who helped establish LA's sushi culture, it comes as no surprise that his omakase is a standout. The little bites and dishes that precede the nigiri can often feel like a second thought at most counters, but that's far from the case here, where the omakase yields an impressive amount of food. His food is personal: the majority of the seafood comes from Toyosu; he uses Akitakomachi rice from his hometown of Iwate Prefecture; and all of the food is served on his handmade pottery. This meal is also original, fusing the style of cha-kaiseki with traditional omakase. Diners are treated to a parade of flavors ending with the richest, though tuna is clearly the star. Finish with matcha green tea and homemade sweets.