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  • This place tucked in the NW end of Scottsdale has great environment. The portion is very French but it is what the essence of the true Japanese cooking should be. The Uni (Sea Urchin) was very fresh almost as good as the fresh catch ones that served from the shell but I know that is impossible but the chef served it on large clam shell to imitate it as best as possible with a bed of ice with ginger and wasabi as garnishes. The Korean chef really had made an great effort on presentation which is pretty rare here in the Valley. $18 for uni is a little pricy but it is well worth it. The eel was served in a rice bowl which I thought was a little different since most were served in the bento bowl. It is slightly overseasoned but this is how most Korean likes it. I totally understand. It was overall a great lunch and service was very attentive.
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