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Restaurant, $$$, Contemporary, Japanese, Marina District
  • ReservationYes
  • Private Room2
  • Accept Credit CardYes
  • Dress CodeSmart Casual
  • Vegetarian DishBelow 5
  • Bring Your Own BottleNo
  • BuffetNo
  • Corkage$50-$100/Bottle
  • Car ValetYes


Chef Hal Yamashita, a native of Kobe, serves his brand of nouvelle Japanese cuisine that almost always begins with the much-Instagrammed, richly marbled sliver of raw Ohmi beef wrapped around a tongue of uni, topped with smoked caviar and served on a gilded spoon. Happily, this exquisite one-bite delight is as ambrosial as it looks and sets the tone for the elegant
meal that inevitably follows. The tasting menus are the way to go here, though at lunch, there are satisfying value-for-money bento sets. The dining room seats 48, with clever panelling to ensure tables are well spaced. Guests can also choose to sit by the sushi bar to get up close with the chefs preparing their food.


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