Natsu

At Natsu, there are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream.

Ultra-small, two-seatings-per-night omakase in a 12-seat counter

• Natsu operates with an intimate counter dining setup, roughly 12 seats, and only two seatings per night, creating a highly curated, exclusive tasting experience that helped earn a Michelin star quickly.

Entrance wash-station and hand-wash ritual

• The space features a wash station right at the entrance and provides a washcloth after seating, a rare hands-on hygiene ritual that reflects traditional Japanese hospitality.

Signature fish-prep techniques and inventive otsumami pre-nigiri

• Chef Stone Lin uses distinctive methods such as Matsukasa yaki for Nagasaki tilefish (crisped scales finished over binchotan) and a seven-day aging plus zuke marinade for tuna, complemented by inventive otsumami like amberjack wrapped in crispy potato with yuzu truffle vinaigrette and uni with salt-cured cucumber.

Signature Ingredients

• Japanese horsehair crab: A centerpiece of the otsumami sequence, crowned with hanaho-flowered Hokkaido bafun uni that cascades over salt-cured cucumber and wakame, displaying a remarkable balance of sweet crab, rich uni, and briny sea vegetables.
• Hokkaido bafun uni (sea urchin): A standout premium ingredient praised by critics and diners for its creamy, sweet profile; it appears across courses, often paired with other seafood to heighten umami and richness.
• Nagasaki tilefish (Matsukasa yaki): Prepared by crisping the scales in hot oil before finishing on binchotan, then finished with micro cilantro, shaved bottarga and a purée of pickled/fermented peppers, delivering a visually striking and deeply umami bite.
• Sakura masu (cherry trout): A signature nigiri; it’s dry-cured in a salt-sugar mix, given a vinegar bath, pan-seared, and marinated in house soy and dashi for several hours, yielding a refined, aromatic trout with layered flavor.
• Amberjack from Kagoshima: Wrapped in crispy potato and dressed with a yuzu-truffle vinaigrette, then finished with micro broccoli and Italian summer truffle; a bold, aromatic bite that showcases the kitchen's use of citrus and truffle to elevate fatty fish.