Majordomo

"Majordomo always finds a way to one up its game. Taking a page from sister restaurant Kawi (“scissors” in Korean) in New York City’s Hudson Yards, this $125 platter of smoked king salmon, fresh diver scallops, salmon roe, and warm white rice is sliced tableside using a pair of sharp kitchen shears. Upon stirring the donabe or claypot, the server instructs the table to build nori-wrapped bundles with the various ingredients including crisp corn kernels with tiny anchovies, pickled cucumbers, yuzu kosho, togarashi, avocado, sliced lemons, perilla leaves, fresh sea urchin, and creamy sauce to bind everything together. Majordomo has settled in well to its second year of operation, but this king salmon donabe is evidence that David Chang’s restaurant is still pushing the flavor envelope. —Matthew Kang" - Eater Staff