PRESS
“This is the domain of Chef J. Trent Harris and his skilled team who make all feel well cared for. Here, tradition has been replaced with a rollicking good time, where the always-surprising interpretation of omakase begin with an array of zensai like a morsel of Florida cobia grilled over binchotan, dressed with a red miso sauce and some local pattypan squash.”
“All wars are wars of resources, and all sushi-ya exist by the grace of logistics. Hairy crabs, delivered live from Hokkaido, are split open, their meat mixed with tuna-infused sauce in an early-meal zensai. As each morsel is plucked from the plate, it’s like an intimate exchange at the end of a very long trip.”
joshua david stein
“In my life, I haven’t had many such experiences, where the physical setup, exquisite service, and talent and originality of the chef have all come together to create pure joy, making me aware of how much restaurants mean to me.”
CHRISTIANE LAUTERBACH
“What you get is a dining experience where the food and service wrap you in a bubble of luxury, and it feels like the pleasure of your small dinner party is the only thing that matters… 4 of 4 stars (extraordinary).”
henri hollis
