I'm not quite sure why it took me so long to finally make it to this restaurant, but it's been on my list of places to try for a few years. I had an excellent dinner overall and thought that there were several good dishes that appealed to a broader palate, as well as a few outstanding dishes that are unique and worthy of the restaurant's name.
Cuttlefish noodles with okra and uni was chock full of salty, wasabi, and umami flavors. But best of all the texture was soft and just slimy enough that I know I'm eating some type of squid . I had it without the natto...
Sea urchin bruschetta with lardo - the lardo is house made and they serve it perfectly just above room temperature over slightly warm sea urchin and grilled bread. Uni plus subtly flavored pork fat plus charred bread equals brilliant.
Napoleon of foie gras and eel - this is not a combination that naturally comes to mind and I was imagining a cold terrine. I was pleasantly surprised when seared foie gras layered with unagi and daikon showed up at the table. IMHO, foie gras is great with daikon - I discovered this for the first time in Hanoi, Vietnam. Worried that I was perhaps associating this dish with my wonderful vacation last fall, I looked over at my dining companion who hadn't been to Vietnam, and he confirmed that this was indeed the best dish of the evening. The watery daikon paired with the fatty foie gras and the meaty unagi was a perfectly executed combination.