Sushi Haku

Like its moniker — the kanji character for “haku” means white in Japanese — there is purified elegance at the Michelin-featured Sushi Haku. The noren hung on its entrance is chaste, ivory. The blond timber interior embraces an elongated counter that accommodates only eight diners. A stunning collection of pottery subtly signals to guests that this restaurant has an acute appreciation for beauty. Though the fit-out may seem overly elegant, the service is golden, hotel-level in its attentiveness. Before preparing the meal, the chef presents a wooden box showcasing the ingredients to be used. Sushi is then crafted right before the counter. The once-stiff silence effortlessly gives way to hushed, flowing conversation. It is here that a team of veteran sushi masters crafts a medley of high-quality, hyper-seasonal sushi. The theme of Japan’s four seasons shapes the exceptional degustation. Ingredients are treated with minimal tweaks, allowing each to shine in its purest form. Spring, symbolizing renewal, brings tender, young vegetables and dishes featuring cherry blossoms. Summer bursts with the sweetness of sea bream and tuna, while autumn, the season of harvest, introduces an abundance of forest treasures — mushrooms, chestnuts. In winter, the focus shifts to coldwater seafood, such as crab and yellowtail. Then, there is a final touch that ties the experience: After the meal, guests can enjoy a drink at the sophisticated wooden bar on the upper level. Sake, Dom Perignon champagne, and a selection of wines from around the world, including the Californian Opus One, are offered to accompany the meal. Michelin Guide accolades: 2023 - Michelin Selected