each omakase experience differs based on what’s in season. our visit included
scallop (hotate), sea bass, seabream (madai), lean blue fin tuna (akami), soy marinaded medium fatty tuna, torched o-toro, soy marinaded salmon, snow crab with crab paste, smoked bonito (katsuo), salmon roe (ikura), sea water eel (anago), o-toro temaki (fatty tuna hand roll with green onion).
hokkaido uni (sea urchin), ikura (salmon roe), hotate (sea scallop), ora king salmon, kani (alaskan king crab), maguro (bigeye tuna), amaebi (sweet shrimp), saba (mackerel)
omakase means “trust the chef”, it is a traditional fine dining experience where the chef selects your course menu depending on the seasonal ingredients available that day
each omakase experience differs based on what’s in season. our visit included
scallop (hotate), sea bass, seabream (madai), lean blue fin tuna (akami), soy marinaded medium fatty tuna, torched o-toro, soy marinaded salmon, snow crab with crab paste, smoked bonito (katsuo), salmon roe (ikura), sea water eel (anago), o-toro temaki (fatty tuna hand roll with green onion).