Ken Kawasaki is a small place with just 13 seats around a low u-shaped counter that frames the kitchen.  Ken Kawasaki is the Japanese chef that opened the place and still is in charge of the menu but he is rarely there in person as he is usually in Japan.  Staffing is sparse, as it appeared that the assistant chef also was responsible for washing dishes and helping serve.  The greeter/waiter also helped with serving and clearing.  It was impressive what they could accomplish with so little staff, but it felt odd that they still merited  receiving one Michelin star.  The service was helpful, efficient and provided good pacing for the menu however their command of English was variable.   Continue reading →