Oryori Horikawa

In kaiseki cuisine, diners receive dish after dish of seasonally-inspired food, with delicate presentation in every plate. The chef at Oryori Horikawa is a master of setting the order of dishes, creating a culinary symphony of complements and counterpoints. You can expect this to include dishes like whitefish soup, tuna sashimi, steamed egg custard, boiled snow crab, and Western-style sweets such as Turkish delight made with rice flour. Every meal starts with the hassun: a visual extravaganza of small bites featuring the most in-season ingredients of the day. Here the dish is taken to new heights, with floral accents and gold foil used to make an Instagram-worthy feast for the eyes. There is a private room available, and a counter, with 16 seats in total. Light wood tones and spotlights throughout give the space a bright and comfortable ambiance, while little touches such as tasteful pottery and a small Japanese garden add an unmistakable touch of tradition.