Nasime

Fewer than 20 seats. Seven courses. Only one chef in the kitchen. Ginza-trained Yuh Shimomura turns out one memorable bite after another at this Japanese gem in Old Town. Seasonal highlights of the set menu might include seared Japanese Wagyu with truffled shoyu; charbroiled lamb chops in a decadent foie gras/miso sauce; or lightly fried, tender Spanish octopus in rich dashi broth with lotus root and slippery nameko mushrooms. Some dishes are staples, including a beautiful assortment of sashimi (served with tongue-tingling buzz-button flower) and a bubbling noodle soup, recently bolstered with duck and matsutake mushrooms.