Deeply rooted in Japanese tradition and technique, the menu is overseen by highly regarded Japanese Executive Chef Hiroki Fujiyama, previously from Philadelphia’s esteemed Morimoto, where he trained under world-renowned Masaharu Morimoto for more than 10 years.

The restaurant’s service approach focuses on the art of omotenashi, emphasizing harmony and attention to detail in anticipation of the guest’s needs to enhance the overall hospitality experience.

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