"But perseverance will be rewarded because this is the genuine article. The omakase contains around 14 pieces and follows the Edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses. You might start with Alaskan sockeye salmon, followed by Spanish tuna and delicious uni from Hokkaido and end with eel from Maine. The rice is also from Hokkaido and chef Tatsuya Sekiguchi’s deft, practiced movements ensure each piece is a perfect creation; he’ll even alter the size if you so wish. All guests are served together, so do arrive on time." - The MICHELIN Guide
