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).

Read More