Grab the secluded corner booth in David Bouley’s reclaimed zen den (a collaboration with Osaka’s Tsuji Cooking Academy all-stars) and gaze into the pint-size izakaya scene built into the wall of 20,000 books. Of the 10,000 dishes rumored to have been developed, we’re craving the sencha leaf-smoked duck and chawanmushi (egg custard layered with Dungeness crab and black truffle sauce).
Hours of Operation:
Mon.-Sat., 5:30-10 p.m.
Driving Directions:
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