From top left corner and down to the bottom right:
Monk fish liver (ankimo), marinated lean bluefin tuna (akami), medium fatty (chutoro) tuna with bonito, fatty tuna (otoro), tuna cheek (kama toro), large sardine (iwashi), yellow tail (Hamachi), sea bass (Suzuki), sea bream (kinmedai).
Second photo:
Octopus (tako), wagyu beef, large shrimp (amaebi), king salmon (sake), squid (hotaru ika), Hokkaido scallop (hotate), Hokkaido sea urchin (uni) and finally a red bean mochi for dessert.
315 USD with 18% gratuity and tax included in price. Alcohol is extra.
Items are sourced and flown in from Japan. Quality was mid grade, portions a bit smaller than other omakase experiences I’ve had. The rice was good, a bit too sweet in my opinion, nothing fancy just pure edomae style sushi which I like. Some are seasonal like the squid. Super happy to get to eat the tuna cheeks, I don’t see that often. It was buttery but had texture/meatiness to it.
My favorites are the blue fin tuna cuts, monkfish liver, and uni. Uni was very small and not the best quality I’ve seen but that Hokkaido sweet and briny flavor was there.
1 Comment
From top left corner and down to the bottom right:
Monk fish liver (ankimo), marinated lean bluefin tuna (akami), medium fatty (chutoro) tuna with bonito, fatty tuna (otoro), tuna cheek (kama toro), large sardine (iwashi), yellow tail (Hamachi), sea bass (Suzuki), sea bream (kinmedai).
Second photo:
Octopus (tako), wagyu beef, large shrimp (amaebi), king salmon (sake), squid (hotaru ika), Hokkaido scallop (hotate), Hokkaido sea urchin (uni) and finally a red bean mochi for dessert.
315 USD with 18% gratuity and tax included in price. Alcohol is extra.
Items are sourced and flown in from Japan. Quality was mid grade, portions a bit smaller than other omakase experiences I’ve had. The rice was good, a bit too sweet in my opinion, nothing fancy just pure edomae style sushi which I like. Some are seasonal like the squid. Super happy to get to eat the tuna cheeks, I don’t see that often. It was buttery but had texture/meatiness to it.
My favorites are the blue fin tuna cuts, monkfish liver, and uni. Uni was very small and not the best quality I’ve seen but that Hokkaido sweet and briny flavor was there.