A collab with the Tsuji Culinary Institute of Osaka more than 15yrs in the making (time enough to craft more than 10,000 dishes), David Bouley's flooded the old Danube space with blonde wood and natural light to create an ethereal Japanese vibe, which supports seasonally inspired tasting menus that in April will include black cod w/ lightly seared sea urchin, rustic rice pots draped with Dungeness crab, and tea-smoked duck with a buckwheat "okayu", which he hilariously mispronounces "otay!-u"