"The name translates to “just right,” and this omakase mainstay lives up to it. Even the most simple ingredients are meticulously sourced and handled, from the wasabi (sourced from germinated wasabi plants in Japan) to the nori (a rare, umami-forward blend of black and green seaweed). Tokyo-born chef Toshio Tomita even hand makes the buckwheat flour for his soba noodles daily using a traditional stone grinder. While Tomita-san regularly swaps his sushi offerings, such courses might include oysters with caviar or sockeye salmon boosted with smoke as well as less common fish species." - Dan Q. Dao
Photo by McGraw Wolfman
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