$175 - 14 courses, for fish quality and room a great deal "Two seasonal appetizers — like a summertime grilled eel with buckwheat and a delicate geoduck clam chawanmushi — kick off this medium-length omakase, which quickly moves straight into kampachi nigiri. Chef serves six pieces of nigiri, including buttery Ora King salmon and a tuna block of akami, chutoro, and a toro hand roll. A warm take on nigiri features grilled sea eel accented with a few drops of a thick salty-sweet soy sauce and concludes with an uni hand roll before moving into a geoduck clam miso soup and chef’s signature cloud-like tamago." – FOUND