What continues to surprise is a spacious, multi-roomed interior of subdued elegance, in contrast to the gaudy, authentic exterior. The dining areas are done in bamboo accents, with white linen-laid tables bearing candles, flowers and proper stemware for wines. In summer, the rear rooms are stripped of their glass walls and opened to the breezes and waters of the Kinneret. No setting could be more seductive. Apart from that harmless compromise, plenty of ginger, wasabi and warm sake complement mellow slices of tuna and salmon, delivering a limited Japanese experience in ample quantity for two or three diners.
THAI technology benefits an array of excellent soups of every origin.
A delicious entente between Thai and Chinese options materializes with a presentation of dipping sauces from both cultures, to enliven an assortment of Chinese appetizers. Dimsum fans should opt instead for the thumbnail-sized steamed version, beautifully presented in a bamboo steamer. Mix and match to make every mouthful taste different from the last. A livelier choice was the lightly batter-enrobed lemon chicken, vivid with ginger and fresh citrus slices. Staying Chinese, sample a bowl of chop suey fried rice stuffed with a tasty and colorful confetti of assorted diced vegetables - or roam the gastronomic globe with exotic Thai rice, padthai noodles or a variety of rice boodles to complement your meat and fish choices.