Noted for its high quality ingredients, innovative cuisine and excellent service, it was with much anticipation that we entered the restaurant at around 8PM on a recent Thursday evening. We started off with a pair of shrimp tostadas which were made from taro. For entrees we shared orders of sansho butter salmon with mixed root vegetables and free range chicken with garlic butter soy, pea greens and pickled vegetables. Each dish was nicely plated and portioned. The meal was closed out with a matcha (green tea) tiramisu which did little to enhance our otherwise exceptional dining experience.
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