Comptoir Missago

With an abundance of French restaurants everywhere, Comptoir Missago stands out among the rest for its stark and refreshing unpretentiousness. Combining techniques acquired from his experience with sushi, Californian cuisine, French cuisine, and others, Chef Tsuchikiri creates edible works of art. From seasonal treats to game meat, guests can enjoy a variety of flavors that change at different times of the year. Their must-try dishes include the raw sea urchin and consomme jelly ensemble, as well as their game meat specialty: the roasted wild duck in salmis sauce. Game meat can be enjoyed all year round — prepared slightly differently each time to suit the changing seasons and ingredient availability that week.