Still, however he achieves it, there’s no question that Masa’s genius in the kitchen — and his multi-layered approach to Japanese cuisine — is remarkable and highly regarded by a large local following.
A worldly tour of flavors, the meal started off with an amuse of quail eggs, braised daikon and arugula, a thoroughly elegant and exquisite beginning. Lobster sashimi followed, which was a stunningly crafted dish complemented with salmon toro and hamachi.
Full review on Downeast.com 8-3-11
Reservations are recommended.