Rechercher un restaurant du Guide MICHELIN

From the team behind Rosella, this diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details (note the custom pottery displayed behind the counter). 
These confident chefs deliver an omakase that is a showpiece of local sourcing—even the rice is sourced from New York. Their personality is evident in dishes such as daikon vichyssoise with Wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts, like the amazake and the corn gelato with caviar, round out the singular experience.