Well-known chef, Hal Yamashita’s first restaurant outside Japan is a modern fine dining spot with a focus on the cuisine of Kobe. The space is refined yet minimal, decked out in wood and marble. For the menu, seasonal produce is shipped in from Awaji Island and Tanba. Dig into luxurious dinner tasting menus (from $95) featuring creations like Charcoal Grilled Wagyu with Shallot Soy Sauce as well as affordable lunch sets (from $28) including mains such as sashimi and unagi foie gras teriyaki. The restaurant also has two private dining rooms (one for seven diners and the other, with eight seats), which are available for booking for functions.
