"This intimate spot's nine-seat counter is our go-to for perfectly executed omakase. Half the fun is watching the chef prepare each dish before your eyes, and with 20 courses that change daily, the chef's expert knifework makes for an impressive show. The monkfish liver is creamy and smooth, the seared fatty tuna is buttery with just a hint of smoke, and the spot prawn is sweet and tender."
"Reservations open 30 days in advance on Tock at 10pm (set your alarm and don't be late or you'll be waiting another month)."
An intimate nine-seat counter serves a 20-course omakase that changes daily. The chef prepares each dish in full view, showcasing expert knifework as part of the dining experience. Menu highlights include creamy, smooth monkfish liver; seared fatty tuna that is buttery with a hint of smoke; and sweet, tender spot prawn. The preparation and timing of courses create a theatrical, focused tasting progression. Reservations open 30 days in advance on Tock at 10pm, requiring punctual booking to secure a seat. The setting emphasizes small-scale service and meticulous execution.
Read at The Infatuation
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