Une étoile MICHELIN : une cuisine d’une grande finesse. Vaut l’étape !
Des produits de première qualité, une finesse d’exécution évidente,des saveurs marquées, une constance dans la réalisation des plats.
The unique nature of this marvel begins with its layout. Descend to the lower level and first encounter the opulent Three Pillars bar. Then comes the elegant Suzuki dining room, and finally, reach your goal at Satsuki. This omakase-only counter seats no more than ten guests in an utterly tranquil shrine dedicated to upscale Japanese cuisine. Feasts begin with the presentation of a wooden box, displaying the seafood that will soon become your meal. Each component of this sushi is prepared with paramount care, right down to the blend of vinegars that season the rice. The selection of fish may sound familiar—shrimp, cuts of tuna, uni—but demonstrates the careful craftsmanship of Chef Toshio Suzuki, who spent an age honing his skills at Sushi Zen. A trio of sashimi is served with three distinct sauces for dipping. This is followed by a simmered dish, like braised monkfish liver with sesame salt. When the parade of sushi arrives, each morsel strives to outdo the last. Meals culminate as the chefs coax layers of flavor from petals of Hokkaido uni with a hint of wasabi, wonderfully mild needlefish and fatty tuna from Spain. Handrolls in crisp nori make for a superb conclusion.
- Les inspecteurs du guide MICHELIN