Over-the-top detail in both decor and food sets this luxurious restaurant apart from the crowd. Chef Takashi Yagihashi, an import from Chicago, commands the crew in the huge, two-sided kitchen on the lower level, below the dramatic Victor Saroki-designed dining room where diners can be assured they are treating themselves to the area’s most expensive restaurant. The a la carte menu is in a constant state of flux, as exotic ingredients ebb and flow.
This article appears in Aug 20-26, 1997.
