Inside Shoyo, Jimmy Park and master sushi chef Shin Kondo, both Nobu alums, weave dazzling, multicourse omakase tasting menus. They offer nuance, from delicate cold dishes to the extraordinary bite that perches gold leaf-flecked sea urchin, sweet, saline pools of salmon roe, and black truffle petals on a medallion of deep-fried Texas toast. The façade’s golden tiles shimmering in black-painted brick glow in the Lower Greenville night.
