门面平平无奇，和在日本的日式怀石料理一样都不怎么讲究排场，主要还是意境和食物本身滋味的融合，不考虑老美环境是不是和日料搭的这个因素，整体还是很令人满意的。

入选米其林的日本怀石料理哦，怀石料理我个人的理解，就是说类似于分子料理，把食物做成不像原本的样子而已，味道吗就见仁见智了呗

真的要向大家好好介绍一下这家餐厅，去那里体验一次，有一种站在泰山上“一览众山小”的感觉，吃完回味一下，感觉以前去的那些餐厅就很一般了。这是一家pretty perfect 的日式餐厅，真的很美，一进去第一反应不是去专门吃东西的而是去度假的，环境雅致安静，餐具很有特色，食物很有卖相，适合各种场合，在里面简直太享受，不过价格高确实是真的，体验一次也是很有必要的。芝麻焦糖布丁和牛肉是我最满意的两样...

Chef Niki Nakayama crafts 13-course tasting menus that feature exquisite, meticulously plated food, such as blue crab, stuffed zucchini blossoms, a dusted carrot sorbet, and many more tasty surprises.

也不错吧，环境确实非常好哦哦的，店面的装修很不错的，上菜速度也是蛮快的，性价比也是很好。

Everything was so amazing and beautiful!

Go for the 13 course tasting instead of the 9, unless you eat like a bird. Delicious, beautiful food, but portions are like that of any other artisanal Japanese restaurant.

Clean restrooms !

Sit back and enjoy the garden-fresh produce at this contemporary kaiseki spot:

Chef Niki Nakayama of n/naka has created a seven-course foie gras kaiseki menu which will highlight different cooking methods of foie gras complemented by various Japanese flavors.