This Lucky Group showcase of high Japanese gastronomy is delicate, hidden from prying eyes, and almost ASMR-like — guests descend into the Bolshaya Nikitskaya basement for omakase, chef's-choice tasting menus. After training at Nobu Matsuhisa restaurants in London and Tokyo, Artemy Lopatin now painstakingly choreographs presentations of mackerel and yellowtail, kinki rockfish and kinmedai snapper. There's also an à-la-carte menu, meaning you can assemble a dinner worthy of an emperor’s table in Edo Castle: wagyu and Hokkaido sea-urchin sashimi, hosomaki rolls with tuna, and sturgeon caviar. Then explore the sake collection — bottles aged in wine barrels, brewed according to a 1355 recipe, or created by a former Dom Perignon cellar master.

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• japanese
• seafood
• winelist
• petsallowed