The name of this Japanese restaurant is really simple but literary. One word, "ya", and the environment is really apt to the name of the restaurant, very elegant. Their sashimi and seafood rice, as well as sushi are highly recommended. It can be said to be a signboard.

Booked one month in advance, I heard that masa also has a branch in Dubai! The selling point of his family is that all the ingredients are very fresh, the restaurant chef is Japanese, the chef's students are two Chinese, the photos are secretly taken, from the service to the taste of the food is first-class!

Michelin Samsung, New York Times four-star top Japanese material － Masa, extremely expensive and domineering. Only "Omakase" is available. 20-25 courses, from the initial $350 per person to March this year to $595 (excluding drinks and taxes), but still a difficult one! Three hours down, every sushi has a unique magical taste. The most beautiful is cherry, the most abundant is caviar, the most delicious is red sea urchin, the most amazing is the puffer tempura, the most creative is truffle sushi, the most full is the top black oyster. The only problem for me is that the amount is too large, I'm almost vomiting

When it comes to Japanese food in New York, it is naturally inseparable from this one adjacent to Per Se. The same tall sense [service bell] service: When ordering meals, there are quite a few instructions, such as usually not encouraging guests to take photos, such as special care on the ingredients and deposit, such as special arrangements for drinks. Although there are many other rules, it is also very thoughtful [mint] environment: the area of the store is indeed not big, the space is limited, but the design is very good. The sense of space is still full. It can't be compared with the restaurant that is the same as Mi San, but there is water, flowers and a small corridor. It feels great. The chef's photo is worth mentioning separately. Every time you come to dinner, every table of guests will almost take photos together. Most guests do not take meals. Only the chef takes a photo. The salmon hand holds the tuna sashimi hand holds the big clam hand holds the gold eyelid hand holds the salmon hand holds the sushi two The technique is very cool and cooked. The ingredients are indeed commendable. The taste and taste are impeccable. The vinegar rice is quite stable. The taste of the ceiling level rice and the level that Tokyo eats are not too much. White truffles and beef tartar fishseed sauce with fish mud. The creativity is really good. It looks like there are two subs. The quality of the ingredients can also be that the overall and traditional Japanese feel has deviated from the previous cheese cheese lobster. The incense matcha cheesecake dessert has evolved from half a strawberry to the present product. It feels really good. The refreshing and delicious #work meal team food record

A Japanese food shop with very elegant decoration, salmon sashimi is very fresh.