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  • I have been 4 times to this restaurant and it never ceases to impress me! First, you absolutely have to get the omakase menu which is the tasting menu including 5-6 items that the chef changes accordingly to the new arrivals. And do get the places right in front of the sushi bar to be able to look at the crazy knife skills of Chef Park. The most unique feature of this restaurant is how chef Antonio Park goes about to get his fish as fresh as possible. His efforts to import the fish directly from Japan while keeping it as ecologically as possible are beyond mind blowing. He uses different techniques such as acupuncture to kill the fish to maximizing its sweetness while minimizing its suffering. His sushi and sashimi dishes are unique such that the garnishes are packed with flavors without hiding the the characteristics of each fish. The presentation are incredibly visually appealing. Apart from fish, Park also offers meat and seafood dishes. The short ribs are absolutely flabbergasting as its flavor is enhanced by its side dishes and oh-so-tender! The 1855 steak is aged for two years and served on himalayan salt block which not only adds to the wow! factor but also gives the surfaces of the meat this salty crust. His desserts are also creative, colorful and deliver an array of promising flavors and texture! All in all, restaurant Park is definitely a must-try as you really cannot find any better dish fresher and tastier than his! The chef is there every single day and has such a great passion in every single dish that comes out of his kitchen! Ah and they also offer lunch and brunch on saturday. The restaurant is closed on sundays.
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