Michelin-starred Moko occupies a refurbished two-story building with an intimate Japanese garden and kura storehouse housing a 1,000-bottle wine collection focused on respected French producers. The restaurant is family-friendly and welcomes young children. Chef Alexis practices a nose-to-tail philosophy, buying whole animals and dry-aging fish and meat to intensify flavors. Signature dishes include two-week dry-aged Ibaraki duck served as roasted breast, confit leg, and offal skewer with summer beetroots and blueberry chutney; dry-aged Goto grouper grilled over binchotan charcoal with courgette-basil purée and smoked butter beurre blanc; and Hokkaido milk-fed lamb in multiple cuts with aubergine-sesame purée and roasted manganji peppers. Freshly baked sourdough bread complements sauces and can be ordered for takeaway.
Rare for a Michelin-starred establishment, Moko welcomes families with young children, making fine dining accessible to all. Chef Alexis champions a nose-to-tail philosophy, purchasing whole animals and dry-aging both fish and meat to intensify flavors. The results are spectacular: two-week dry-aged Ibaraki duck arrives as roasted breast, confit leg, with a skewer of heart and liver paired with summer beetroots and blueberry chutney.
Behind the counter, chef Takuya Kubo defies every stereotype about intimidating sushi masters. Raised in Aomori amid the legendary Oma tuna fishing grounds, he's charming and approachable as well as deeply knowledgeablethe antithesis of the stern omakase experience you might expect at this caliber of restaurant. Onodera has claimed the prized New Year's tuna at Tokyo's Toyosu Market for five consecutive years, sourcing impeccable ingredients from purveyors around the country, in addition to
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