With Chef Toshiyuki Kawai at the helm, Iconiq (iconic + unique) meshes together French cooking techniques with Japanese flavors and ingredients. The resulting dishes--such as the spring vegetable terrine (coulis, red shiso sorbet), the Japanese clam chowder (white miso soy milk broth, seaweed butter bread), and the saikyo yaki kinki (kelp pickles, black rice, and yuzu-kosho chimichurri) are both elegant and comforting. Re-opening in late November.
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