The name of this Japanese restaurant is really simple yet literary. One word, &quot;elegant&quot;, and the environment is really suitable for the name of the restaurant, very elegant. I highly recommend their sashimi, seafood rice bowl, and sushi. It can be said to be the signature dish.

Trip.Gourmet 2024

MASA

Per Se, French cuisine
Per Se has won three Michelin stars for 14 consecutive years
The deep thinking behind the meticulously crafted dishes cannot be described in a few words
[White Truffle Risotto] - Of course, you can&#39;t miss the annual white truffle season. The scent of white truffles is fascinating. The complex and rich taste of garlic, gasoline, soil, cheese, and honey is really irresistible! Castelmagno cheese hazelnut cream risotto with fresh white truffles from Alba, Italy is a classic!
[Miyazaki Wagyu] - You can really experience what Miyazaki Wagyu beef melts in your mouth. You can feel the sweetness and tenderness of the melted fat when you put it in your mouth. The taste is extremely rich and makes people linger.

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

In the afternoon three-course package, some dishes need to be increased in price. We count the service fee and the last per capita is 80 US dollars, and the price/performance ratio will be different. ▹ Organic Egg Caviar is an iconic egg, JG&#39;s unchanged head card for many years. Dig the whole egg, then put the scrambled eggs, cream, caviar in turn, from the top and the next spoonful to the end to dig out 3 layers, caviar entry first one grain burst out of fresh fragrance, vodka seasoned cream light and fragrant, a mature scrambled egg air is full, warm and salty, Combine a wonderful but harmonious taste. ▹ French foie gras sauce crispy icing pistachios and sour cherry dried topping, a thin crispy roast caramel, foie gras sauce delicate and fragrant, toast is slightly wet and soft, but the white port wine freeze next to it can line the foie gras aroma more mellow. ▹ Fragrant flounder with emerald cream juice peeled flounder steak roasted to the surface micro-squid meat is smooth and tender, the sauce is not seasoned, and the fish still likes to have a slightly sour feeling. ▹ Roasted pigeon with dry golden lotus vinegar juice pigeon wrapped in spices roasted until five minutes cooked, the meat is just right soft and tender. The dry golden lotus sauce is the first time to eat, knowing that it is vinegar juice, so I am prepared for acid, but I didn&#39;t expect to be tied with the acid five officials. . . exciting! ▹ green coconut frozen cake with tropical fruit the most want to eat dessert, not disappointed! Frozen cake ball with lime condensation and pineapple frosting fixed on the plate, after knocking open to reveal the full fruit inside, cold and sweet as if a mouthful came to summer! ▹ Chocolate cake with vanilla ice cream lava cake is nothing unusual, but this ugly lava cake turned out to be JG&#39;s signature dessert, which made me interested. Cut open the soft cake body, the chocolate flow in a nearly static speed to slowly flow outward, with chocolate unique bitterness, with vanilla ice cream, a cold and hot melt in the mouth, ice and fire two days of sweet and strong alcohol will make people forget calories.

Porter House Bar and Grill is a really great place to hang out with good friends. I come here two or three times a year. It has become a must-have for my gatherings. The people here are so pretty, and there are live band performances.

这家日本料理餐厅名字还真的取得简单却又文学。一个字，&ldquo;雅&rdquo;，而环境还真的蛮贴切餐厅名字，十分雅致。非常推荐他们家的刺身和海鲜盖饭，以及寿司。可以说是招牌了。

提前一个月预定的，听说masa在迪拜也开有分店了！他家的卖点就是全部食材都很新鲜，餐厅主厨是日本人，主厨的学生是两个中国人，照片是偷偷拍摄的，从服务到菜的口味都是一等一的好！

I made a reservation a month in advance. I heard that Masa has opened a branch in Dubai! The selling point of this restaurant is that all the ingredients are fresh. The chef is Japanese and his students are two Chinese. The photos were taken secretly. From the service to the taste of the dishes, everything is first-class!

行程列的一家店，不然也不会特意来了，路上不是很顺利而且花了很多的时间。    不过到了就好了，服务员的接待做的不错，预约客都是尽量带好座，这点满意没有白约了。    点的肉上来看就是纹理清晰，说空运我还真的是信的！    刺身切的好厚呀，感觉一片可以分2片的，，赚了赚了！

This is a restaurant on the itinerary, otherwise I wouldn&#39;t have come here specially. The road was not smooth and it took a lot of time.
But it was fine when we arrived. The waiter did a good job of reception. He tried his best to take good seats for the guests who made reservations. This was satisfactory and not in vain.
The texture of the meat I ordered was clear. I really believed that it was air-shipped!
The sashimi was cut very thick, and it felt like one slice could be divided into 2 slices. It was a good deal!

米其林三星、纽约时报四星的顶级日料－Masa，极拽极贵极霸气。只提供 &ldquo;Omakase&rdquo;。20-25个courses，从最初每人350美金到今年3月涨至595美金（不含饮料和税）却仍旧一位难求！三小时下来，每一贯寿司都有着独特的魔幻口感。最漂亮的是樱鲷、最足量是鱼子酱、最美味是赤海胆、最惊艳的是河豚天妇罗、最创意是松露寿司、最饱满是顶级黑鲔。对我来说唯一的问题就是量太大，都快吃吐了

记得前年去吃的时候都没有现在这么贵，品质确实不错，应该是除了日本本国之外，全世界范围内最好的日本餐厅，所有的食材都是当天新鲜的空运过来的，但是确实太贵，不差钱的话可以来试一下。

I remember that when I went to eat the year before, it was not so expensive now. The quality was really good. It should be the best Japanese restaurant in the world except for Japan. All the ingredients were freshly airlifted on the same day, but it was really too expensive. If you don&#39;t have money, you can try it.

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For the three-course lunch set, some dishes require additional charges. We included the service charge and the price per person was just over 80 US dollars. The price-performance ratio is up to your own opinion.

▹Organic egg caviar
A signature egg, JG&#39;s top brand for many years. Hollow out the whole egg, then put in scrambled eggs, cream, and caviar in turn, and dig out three layers from top to bottom. The caviar bursts with fresh fragrance one by one after entering the mouth. The cream flavored with vodka is light and smooth. The mature scrambled eggs are full of air, warm and salty, and the combination is wonderful but harmonious.

▹French foie gras
Crispy sugar-coated pistachios and sour cherry dried fruit toppings, a thin layer of crispy roasted caramel, the foie gras is delicate and smooth, and the toast is a bit soggy and soft, but the white port wine jelly next to it can make the foie gras aroma more rich and mellow.

▹Grilled flounder with emerald cream sauce
The skinless flounder fillet is baked until the surface is slightly crispy and the fish meat is tender. The sauce is lightly seasoned, and I prefer a slightly sour taste when paired with fish.

▹Grilled pigeon with nasturtium vinegar sauce
The pigeon is marinated and roasted with spices until medium-rare, and the meat is just right, tender and plump. It was the first time I had nasturtium sauce. I knew it was vinegar so I was prepared for the sour taste, but I didn&#39;t expect it to be so sour. . . Exciting!

▹Green coconut parfait with tropical fruits
The most wanted dessert, not disappointing at all! The parfait ball is fixed on the plate with lime gel and pineapple frost. After cracking it, it reveals the full fruit inside. It is so cool, sour, sweet and refreshing that it feels like summer in one bite!

▹Chocolate cake with vanilla ice cream
Lava cake is nothing special, but this ugly lava cake is actually JG&#39;s signature dessert, which makes me interested. Cut open the soft cake, and the chocolate inside will slowly flow out at an almost static speed, bringing with it the unique bitter aroma of chocolate. Paired with vanilla ice cream, it melts in your mouth from the cold to the hot. The sweet and rich taste of this combination of ice and fire will make you forget about the calories.

If you want to try Italian food and seafood in New York, I recommend this restaurant near Central Park. I came here in October and wanted to eat sea urchin pasta, but it was not in season. I ordered octopus fusilli stewed in red wine with beef bone marrow sauce instead. The noodles were chewy and quite tasty, but the portion was a bit large. If you want to try more dishes, you can choose a set meal.

Porter House Bar and Grill, it&rsquo;s really suitable to come here to meet with good friends. I come two or three times a year. It has become a must for my party. He has a great face and a live performance of the band.

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