Tracked on 1 list across 1 authority.
Chef Isao Wachi blends a commitment to freshness with skilful layering of flavours in this omakase-only restaurant. The menus feature mostly raw fish and nigiri sushi at lunch; more cooked kappo dishes are served at dinner. One highlight is the soup course: the minced fish dumpling finds its soulmate in kelp bonito stock. Seasonal festive dishes also impress, such as the Dragon Boat Festival zongzi made with Japanese glutinous rice and local ingredients. The chef’s playful interaction with diners enhances the overall experience.
Ken Anhe appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
