This high-style pan-Asian palace draws scene-makers and serious eaters alike. The French-Asian menu from former Susanna Foo chef Patrick Feury is still being fine-tuned (as is the service), but the restaurant is one of the best.
Sushi: lobster roll; steak tartare roll; marinated tuna sashimi. Cooked menu: foie gras; celery-pear soup; monkfish with curried cauliflower; striped bass with mushrooms; grilled tuna; squab with chanterelles; venison with chestnut puree; quince strudel.
WINE LIST Well-chosen, menu-friendly wines (rieslings, pinot noirs), as well as excellent sakes (Kaori, Karatamba) and a surprising selection of local and Asian beers, including Hitachino Nest and Sapporo Reserve).