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This newly opened restaurant is headed by Angus Chow, Chef of the Year for World Gourmet Summit 2018.
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Their omakase is priced to shake up the industry, making premium Japanese ingredients more accessible.
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For the omakase, expect to see several Japanese dishes influenced by European cooking techniques. And for others, I'm also surprised by his perfection in simplicity. This Kagoshima is only A4, and it's only a striploin, yet it grilled so well (he also has a special and premium oven btw) that you only need a little sprinkle of sea salt accompanied by some garlic chips.
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See my IG story (under highlights) for the other dishes in my omakase.
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