still one of the top restaurants in the country for me
what really impresses me the most is even after 13 years, sergio is still working the line and touching every course that goes out of the kitchen, even dessert. that’s approximately 15 courses x 44 seats x 2 turns = 1320 courses a night.
he was even working during the michelin announcements and only left the kitchen to accept his award and then came right back to the line.
kaluga queen caviar tartlet
wagyu beef tartare, crispy kelp
crab, koshihikari rice, nori
ikura, salmon tartare
uni, black truffle, brioche
tuna, cucumber sorbet, ginger
mushroom cappuccino, foie gras, abalone, escargot
squab, maitake mushroom
wagyu, beef cheek, turnip
pear, finger lime gelee, fromage blanc sorbet
sobacha frozen souffle
milk chocolate key lime cake
chocolate banana tartlet, sugar cookies