Chateau TCC housed Ki-sho Japanese fine dining and Italian sister establishment Buona Terra. The two-story building holds a classic minimally-designed sushi bar counter that sits 11, three private dining rooms and a sake lounge upstairs, all decked out in Hinoki wood and gold leaf paper. With only four omakase sets for lunch ($150-$450) and two for dinner ($300-$450) on the menu, we’re talking about some serious food creations by resident chef Kazuhiro Hamamoto. Chef emphasize is on the freshest seasonal ingredients used for his special Omakase Kaiseki whose origins are from Kyoto (coincidentally, so is Chef Hamamoto). Ingredients are flown in five times a week and Chef uses light sauces to elevate the taste of the best seasonal produce from Japan.
