This entrance can be tricky to locate, set within the ever-evolving ROW DTLA, so look for the fluttering noren on the first-floor of building M2. An American white cedar counter dominates this softly toned space and ensures that dining here is an intimate and engaging experience with Chef Brandon Hayato Go.
With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by the chef with detailed explanations. The highest quality product is further elevated by such unimpeachable technique as the use of a binchotan grill. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi to ward off the swelter of summer. From there, it's a seasonal celebration artistically arranged on pieces of vintage Japanese pottery and porcelain collected by the chef. Then local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal.
Maintenance en cours.