Tsubame

Led by Chef Jay, the kitchen presents an 18-20 course progression designed to offer variety without feeling excessively heavy. A signature element of the meal is the chance to compare three distinct varieties of sea urchin, ranging from light and sweet to rich, creamy, and umami-forward. The dining room is cozy and minimalist, run by a staff praised for accommodating food allergies while maintaining a friendly, low-key presence.