Chef's menu! A dazzling parade of nigiri (perfect bites).
Get lobster w temp shisho, fried kumomoto w squid ink and end w the foie (comes w aged sake taste) this restaurant is amazing. Oh and don't complain about the bill, you are there for the food
Get the omakase. But if you're going a la carte, standouts are the hamachi w/banana pepper mousse, foie gras nigiri, tea-brined pork rib, onsen egg... everything is fantastic really.
Oh my omakase! If your wallet is burning a hole in your pocket, place yourself in the chef's skilled hands and prepare to savor 18 courses of pure flavor harmony.
Robert Sisca, chef of Bistro du Midi, eats here on his nights off. He loves the Baby geoduck clam.
Definitely the best sushi I've had in the U.S.
Squid ink soba, bonito, mentaiko and meyer lemon accompany warm seared Spanish octopus.
O ya means "gee whiz" in Japanese, and you'll be saying the same thing after sampling the masterpieces created by Nobu Matsuhisa's former apprentice. Try the robiola-stuffed omelet in dashi broth.
Probably the best restaurant in town. Definitely try the foie gras chocolate balsamic maki roll and the shiitake mushroom roll. Be prepared to pay over $200 per person.
Chef's tasting menu FTW. Best entire paycheck you'll eat all year. ...oh, and you know you want the sake flight personalized by the sake sommelier.