Edition Koji Shimomura

The head chef, Koji Shimamura, utilizes French techniques with Japanese ingredients. The cool twist on his approach is that he utilizes ingredients that are common in Japan; so where butter is highly prevalent in French food, Koji-​san finds alternatives since butter isn’t a native ingredient to Japan.
Upon arriving, we were a little intimidated by the fact that we were literally the only ones in the restaurant for lunch. And despite being the only ones, there was a full wait staff there to help us throughout the entire meal. Being that the lunch menu was pre-​fix, there wasn’t a whole lot to decide on, but what was really remarkable was the details that went into our meal. The plating, presentation, and taste was absolutely outstanding, and we were blown away with how amazing everything looked and tasted. Our server did a wonderful job explaining to us what was on each dish, and threw in a few additional details where needed about what the chef had put together, highlighting some of their main and/​or popular dish preparations, and a few facts about where they source their food from.
While being the only ones in a restaurant isn’t usually a good thing, the fact that we had the full attention of everyone there truly made for a wonderful experience. My husband’s favorite dish turned out to be one that had mussels; something he only recently has come in to enjoying. I, on the other hand, truly loved dessert. When you put a chocolate ganache with a chocolate gastronomy and full of presentation beauty, I can’t say no. At the end of the meal, Koji-​san came out and thanked us for eating at the restaurant. I always get a little giddy when that happens :) I definitely recommend here for lunch, the food and the service were truly outstanding and moderately reasonable when it comes to price for what you get!