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"Hosts in traditional attire lead you into a dark, candlelit room where a black curtain rises at the precise minute of seating, signaling an omakase that is anything but typical; from premium, hyper-seasonal fish to a demonstration of sasagiri (bamboo leaf carving), it is a memorable show from start to finish, with highlights like chawanmushi with crab, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer, and two uni petals from different Japanese waters served with seaweed jam." - Kevin Chau