Try to eat here at least monthly... but I don't always remember to take my camera. As well as the usual and classic fare, Hiro and his crew have started making their own Gyoza in-house, themselves... like WOW!!! This month's special dishes include striped jellyfish, sort of shredded, swerved over slivered cucumber nested on marinated seaweed... the light "sauce" has a miso/sesame base - tart and tangy as well as sweet and earthy... and then of course there's the Tuna Tataki!!! ALWAYS make a reservation... this place is almost always full!!!
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