Nagamoto

Nagamoto spotlights shun, or the seasonality of Japanese ingredients, in a 10-course tasting menu that changes each month. The restaurant offers seafood at the pinnacle of their respective seasons—served raw, seared or poached to heightened sweetness and texture—with meticulous garnishes such as pickled radish carved into little spheres. Care and precision is king, and the chef isn’t afraid to show off about his attention to detail—the humble bonito and kombu dashi stock gets its own 20-minute introduction, where you can taste-test broths at different stages. You’ll walk away satisfied and impressed with newfound knowledge; but for diners who wish to be left alone, Nagamoto isn't the place.

Tatler Tip

Ask for a sake that pairs well with your food depending on the courses coming up. No run-of-the-mill bottles here, and the staff are well-versed.