雅庭

“The Otoro melted before it touched my tongue. The itamae’s hands shaped each piece of nigiri with the quiet certainty of a master craftsman. I felt, for a moment, that I was back in Ginza.”

“Miyabi-tei understands the Japanese art of ma — every pause between courses, every detail of the ceramic, the fragrance of the dashi. It is not dinner; it is a meditation.”

“The Wagyu Shabu-shabu was the finest beef I have tasted outside of Tokyo — yet it was the choreography of the meal, the ceremony and restraint of each course, that made it truly unforgettable.”