Chef Tadashi “Edowan” Yoshida brings his signature finesse to NYC, blending traditional Japanese craftsmanship with a dash of culinary theater. From a 300-year-old hinoki wood counter to hand-forged knives, every detail is intentional. The experience? Immersive and exacting — think smoked salmon revealed under a glass dome or impeccable nigiri finished with a bruléed tamago finale. ✨ Seats are scarce, but if you score one, prepare to be captivated.