Where Minimalism Meets Mastery

As one of the most popular Japanese foods along with sushi, tempura has already gained global popularity. It is regularly ranked among the top in popularity votes for favorite Japanese food by foreign tourists to Japan. Tempura is prepared by dipping seafood or vegetables in a batter made of flour, water, and egg, and then deep-frying them in vegetable oil. At high-end tempura restaurants, it is often served simply with salt to enjoy the crispiness of the freshly-cooked batter. Otherwise, tempura generally comes with tentsuyu, or slightly-sweet dipping sauce made of dashi stock, mirin, and shoyu, along with garnishes to be mixed with the sauce such as grated daikon radish and grated ginger.

The unadorned sushi bar is a piece of African Bubinga wood, cut close to its natural shape. The conceptual and literal focus, it nearly occupies the entire length of the room.

With diners at the bar, Michael Lee and his sous chefs glide their knives against glimmering fish, breaking down big-eye tuna from Hawaii into blood-red rubies and splintering salmon into bite-size pieces, to be consumed with eagerness and delight.

The quality of our dishes is a direct result of our dedication to fresh ingredients, and our emphasis placed on maintaining traditional Japanese cuisine with multiple influences from all over the world.

As one of the most popular Japanese foods along with sushi, tempura has already gained global popularity. It is regularly ranked among the top in popularity votes for favorite Japanese food by foreign tourists to Japan. Tempura is prepared by dipping seafood or vegetables in a batter made of flour, water, and egg, and then deep-frying them in vegetable oil. At high-end tempura restaurants, it is often served simply with salt to enjoy the crispiness of the freshly-cooked batter. Otherwise, tempura generally comes with tentsuyu, or slightly-sweet dipping sauce made of dashi stock, mirin, and shoyu, along with garnishes to be mixed with the sauce such as grated daikon radish and grated ginger.

The unadorned sushi bar is a piece of African Bubinga wood, cut close to its natural shape. The conceptual and literal focus, it nearly occupies the entire length of the room.

With diners at the bar, Michael Lee and his sous chefs glide their knives against glimmering fish, breaking down big-eye tuna from Hawaii into blood-red rubies and splintering salmon into bite-size pieces, to be consumed with eagerness and delight.

The quality of our dishes is a direct result of our dedication to fresh ingredients, and our emphasis placed on maintaining traditional Japanese cuisine with multiple influences from all over the world.