Imoto means 'little sister' in Japanese — and that is exactly what chef Clay Conley intended when he opened the room next door to Buccan in 2012. Same small-plates logic, same big-flavour discipline, applied to Japanese and broader Asian cuisine. Forty seats, a Wagyu-and-yellowtail-jalapeño menu that Eat Palm Beach has held up as the island's most consistently exciting kitchen, and a James Beard nomination for Conley to formalise what diners already knew.
What to Expect from the Kitchen
The menu runs sushi and sashimi (the yellowtail jalapeño with ponzu is the order to lead with), unique dumplings (lobster potstickers are the cult favourite), tempura, and inventive wood-fired selections. The Korean Wagyu beef and the king salmon crispy rice are the dishes regulars order without thinking about it. Small plates run $14 to $32; mains $34 to $58.
The cocktail programme is the back-pocket reason the room runs so well — sake-forward, sharply edited, Japanese whisky deep enough to reward a curious diner. Late-arrival diners can sit at the sushi bar and watch the kitchen build the room one plate at a time.
Practical Info
Who It's For
Imoto suits the date-night couple who want energy and conversation, the solo diner at the sushi bar who wants the chef's eye on the meal, the four-top of friends who can split twelve small plates and still leave room for the soufflé-style dessert, and the visiting-from-New-York guest who wants Conley's cooking without committing to Buccan's two-hour-ahead booking. The room can run loud.
How to Book and What to Expect
Dinner only — Mon-Sat 5pm to 9:30pm; Sunday 5pm to 9pm. Phone +1 (561) 833-5522 or book via the OpenTable link on imotopalmbeach.com. Reservations two to three weeks ahead in season (December-April); off-season more flexible. Smart-casual; the room flatters a thoughtful outfit. Allergen and dietary modifications handled with 24 hours' notice.