True, Tetsu specializes in small plates, but then none of Mr. Takayama’s other restaurants are particularly known for supersizing. What Tetsu does differently is to put away the luxury ingredients that are so central to Masa’s experience and image. At last, New York has a chance to see just how good Mr. Takayama is when he isn’t hiding behind truffles and caviar. It appears twice, the first time in chilled appetizers that can share some of Masa’s delicacy and subtle use of spice. PhotoThat is roughly my feeling about the sushi at Tetsu.

Source: New York Times February 20, 2018 17:03 UTC