Great piece by Michael Pollan in the NYTimes food issue.
If you are seated at table instead of the bar, you can order what you want but we went with the chef's menu. The waiters precise instructions on when to use soy & wasabi, how to eat (this piece before this one, but no soy on the first) and bite size (one bite only) made us snicker a bit. The experience certainly makes you reflect on your food and has good word-of-mouth buzz.
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