A Michelin-starred kappo omakase counter with 11 seats, run by Master Chef Masayuki Komatsu (handpicked by Chef Morimoto) and overseen by owner Alvaro Perez Miranda (U.S. Goodwill Ambassador for Japanese Cuisine). The 19-course seasonal tasting costs $395 per person, focusing on Edomae technique with fish sourced from Japan and East Coast-exclusive A5 wagyu. Reservations via Tock only; Tuesday through Saturday evenings.
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An intimate 11-seat wood counter inside a Minka-inspired space with calligraphy scrolls and a private Japanese garden guests access for complimentary highball drinks between courses.
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