Jukai

Styled after a Japanese kakurega (speakeasy-like dining spot), the kitchen under Chef Watanabe Yoshiyuki serves sushi, sashimi, and updates on classics like seared duck tartare and beef tongue. If you order shabu-shabu, servers place a portable stove on your table, though timing can be uneven while waiting for the uncooked meats and vegetables to arrive. The restaurant draws both devoted regulars who praise its authentic flavor and diners who caution that the experience can feel overpriced, suggesting a focus on the appetizers and the sesame pudding instead of the expensive hot pots.