Une étoile MICHELIN : une cuisine d’une grande finesse. Vaut l’étape !
Des produits de première qualité, une finesse d’exécution évidente,des saveurs marquées, une constance dans la réalisation des plats.
Husband and wife team Mark Berdin and Jennifer Bañagale are the drivers behind this light-hearted operation that began as a mini counter in a market. Impressed? We are too. With limited seats, the mood is anything but solemn: Chef Berdin is a boisterous character whose colorful commentary and fastidious cooking style make for fun foils. To the tune of Frank Sinatra, Eminem, and nightclub beats, expect a progression of dishes that highlight exceptional product, classic methods, and bold flavors. Recent highlights include blue crab fritters, plump oysters with yuzu vinegar, and a beautiful sashimi platter. To be clear, this omakase yields a great deal of food – and that’s before it’s time for nigiri. Hojicha ice cream makes for a sweet ending.