Midtown, Manhattan ยท restaurant
Twelve seats wrap around a U-shaped counter, where a tightly choreographed kaiseki tasting moves through dishes like yellowtail prosciutto, deep-fried abalone croquettes, and seared Wagyu tongue with near-silent precision. Every course is assembled inches away from the guests, giving the meal the feeling of a private audience with the kitchen rather than a conventional dinner service. A shorter weeknight version trims the experience down slightly, though not the level of detail.