Ōkesutora

This is a delightful and delicious experience. We enter a tranquil atmosphere with welcoming staff and are quietly tucked away from the world as the doors are shut after the last guests arrive and we start our private culinary adventure. Each menu item is well thought out and well paired with amazing cocktails. The knowledgeable staff are excited to tell you about the food and share stories about the herbs in the cocktails. You don’t leave hungry or overly full! I am thrilled Sacramento has leveled up to this beautiful effort.

Excellent service, great food, great fish, great atmosphere, and wonderful staff. We haven’t tried their Omakase yet, but the hand rolls were great, very crispy and tasty. Their oyster and other appetizers were wonderful. We enjoyed our drinks and our conversations with the chefs and waiters. Definitely recommended!

Pricey but a good experience overall. Small criticisms: some of the additions overpowered the fish (examples: too much truffle oil on the salmon for the size of the fish piece so really it just tasted like truffle, similar for the shiso on the snapper and the lime on the bream). Otherwise the food was very good particularly the wagyu and the umi masu.

I feel that Chef Hieu and his staff are at the start of a very good journey. The sushi was very good, the experience as well, but what really stands out is the excitement and dedication the entire team clearly has for making this special. It was only the 11th night of service, and yet everything really felt on point and well paced. The drink pairing was quite generous, and there were a few extra “off menu” pieces thrown in that were quite special. There is plenty of room for the chef to continue developing flavors and concepts, and I look forward to seeing them continue to mature. Really happy to have an experience like this available to us in Sacramento.

Excellent meal. Every dish was very good. Classic yet complex. High quality. We had scallop phyllo, oysters, sashimi, a couple of rolls, and the miso brule. Service was excellent.

Kru quality fish and menu curation at a lower price in a more laid back land intimate environment. Walked in and ordered off the a la carte menu. Food was excellent. Service was prompt and very friendly. Will definitely be coming back. I would definitely recommend leaving room for chef nick’s miso crème brûlée.

We felt oddly welcomed by chef Hieu and his team. The ambiance was pleasant throughout our 2h stay and continuous chats. Food was not only delicious, but every piece was presented with a certain admiration towards the life of the animal - it was different, and they knew it. To whoever decides to visit: sit at the bar; interact with the fellas preparing your meal. Ask about them, interact with the environment. They did not present food, they presented an experience. Bathroom was impeccably clean and prices were moderate. Totally worthy. Should be given a chance of visiting the capital again, I'll surely stop by for another pleasant experience.

Fantastic service from nice people, intimate and low key vibes, excellent food, and reasonable prices for the maki rolls (especially given the large portion sizes). Also that miso crème brûlée might be my favorite I’ve ever had

Omakase experience is by reservations only and he has limited seating per night. Try and be on time (we were a little late, apologies to the folks that were waiting for us), as they don't start the dinner until everyone is there. Our Chef, Hieu Phan, (yes, Vietnamese, not Japanese) was very engaging and explained every bite to us. Don't expect to get a menu of what you are eating because they do not offer that. Which makes sense, because that's what "Omakase" is... Chef's choice and he can change it anyway and anytime he sees fits. We didn't order any extra drinks besides hot tea. Omakase, state tax, gratuity, and the HBID (Handle Business Improvement District) tax, it came to about $258 per person. For the quality of food and the level of service (thank you, Ian), I felt the cost was reasonable. Every bite was like a teaser to a full food orgasm and he was very generous with the imported uni, caviar, and truffles. The only thing that was difficult was the parking. There is no private parking lot, garage or valet parking. You will just have to drive around in search for paid street parking. I did find 2-hour free parking on Capitol Ave, between 17th & 18th street, however, the Omakase experience took a little over 2 hours. To really enjoy the entire experience, please plan on hanging out for at least 2.5 hours. Omakase is not a meal meant for take away, boxing leftovers, or rushed.

I've been looking forward to trying out Okesutora ever since they opened up last year! This particular location has been ever changing but I really hope they last because they deserve to be here and they're putting omakase on the Sacramento map in an approachable fashion. If you're not ready to pay the price for the 14-course omakase, they are now offering a la carte menu items as well. Reservations were super easy to make online. They do require a non refundable deposit, so we made it as last minute as we could and we were lucky enough to snag 2 of the 6 seats on our anniversary day. Reservations were at 6:00 and our first course began about 6:20 after drinks were served followed by a brief introduction from Chef Hieu. We got to learn about his background, his passion, and the ingredients used, throughout the meal. Our full meal took about 2.5 hours, so I would plan on being there for 3 hours just to be safe. The atmosphere is dark and moody, yet somehow casual and fun, and I love the juxtaposition. The website suggests business casual which is pretty accurate. Don't come in your flip flops but you also don't need formal wear. They have current pop music playing, yet it works for the whole experience. The menu is fully immersive and beautifully presented! The 6-person seating makes it personable which I think would otherwise make me uncomfortable being an introvert, but Chef Hieu explained that he wanted omakase to be approachable and not an intimidating experience. In return it made us feel comfortable to have conversation with the chef and even the other guests with us. The menu consisted of hot dishes, cold dishes, nigiri, and a dessert. I did not have one single bite! I also appreciated how he explained how to eat things the correct way, but he explained it in a fashion that didn't make you feel dumb. It would be difficult for me to pick a favorite bite but there were some very memorable ones, like the nigiri that came with a Maui onion salsa. Seems so unusual and uncommon but it was so refreshing. The hot dish with tempura salmon was dressed with capers, which is unusual ingredient in Japanese cuisine yet it worked so well with the kizami. The tartare with marinated ikura and caviar was also a top course! The whole meal wrapped up with the creamiest matcha panna cotta. Each course is tiny but mighty in flavor, and by the end of the 14 courses we were stuffed! Such a great experience here at Okesutora! So happy we have this place here to get quality omakase and don't have to drive all the way to a big city like San Francisco. I will definitely be recommending this to everyone I know that's searching for a unique omakase experience!

Omakase is a Japanese dining experience where the chef selects and prepares a series of dishes for you. The word "omakase" translates to "I leave it up to you," meaning that you trust the chef to choose and craft the meal based on their expertise and the freshest ingredients available.   In an Omakase experience, especially in a high-end setting, the meal often consists of multiple courses, each thoughtfully curated to highlight different flavors, textures, and techniques. It usually includes a variety of sushi and sashimi, but it can also encompass other Japanese dishes such as tempura, grilled items, and more.   What makes Omakase particularly special is the personal interaction with the chef, who typically prepares the dishes right in front of you, explaining the ingredients and the inspiration behind each course. This dining style emphasizes not just the food but also the artistry, skill, and dedication of the chef.   We celebrated a birthday with a Chef Omakase dining experience, it was a memorable and intimate culinary journey, especially with the personalized touch that comes with such a setting. The $195 per person price tag reflects the quality, expertise, and attention to detail that goes into this unique dining experience.   The daily purchase of fresh seafood, with nothing kept frozen, adds to the quality and authenticity of the dishes. Freshness is key in sushi and sashimi, and it made each bite incredibly flavorful and delicate. The attention to such details by Chef Nick really elevates the dining experience, making it even more special.   It was memorable birthday dinner experience.  If you haven't tried Omakase before, it's highly recommended for anyone who appreciates fine dining and the intricacies of Japanese cuisine.   All my photos do not have the name of the fish, I didn't want to ruin the experience by taking notes during dinner.    If you drink alcohol, the Born Gold Sake was very good, it was very smooth and it didn't have an alcoholic taste, I'm not a drinker and I very much enjoyed it.  The cost for a 720ml bottle was $80. I couldn't add all the pictures I took of our food since I was limited to 20.

I finally got to try this place on Saturday night and everything was fresh and so good. My favorites were the uni, chu toro, and spicy tuna handroll and I also tried the creamy scallop handroll. We also got complimentary miso soup at the end and a salad at the beginning. I would definitely come back to try their omakase, since I sat at the sushi bar I was able to overhear the sushi chef explaining each piece of sushi to those who were participating in omakase that night and it sounded very informative and delicious. Service was great and friendly. It is an intimate vibe inside for sure. I recommend sitting at the sushi bar if you can.

I'm so happy that there's finally a great Omakase in the Sacramento area. The chefs create a great selection of fish and sake, which are often hard to come by even in the bigger cities let alone Sacramento. Food is great, service is excellent, and the chef's counter is an experience to not pass up. It's a true omakase experience and I love it. The setting is intimate and perfect for a nice dinner/date/any occasion, or simply because you enjoy good food/sushi. You can dress up or down, I always enjoy dressing up for a dinner out. Because why not! For the price point I think it's great. It's impossible to get a real omakase for under $300 pretty much anywhere. My only problem here is I always add on additional pieces and eat too much, and enjoy their pairing/sake a little too much as well. =) Only a matter of time until they get that Michelin star!

From the moment we walked in, we were warmly greeted by the staff, who took a picture of us and escorted us to our seats. Everything was meticulously prearranged, with our names and a seating chart in place. We had the pleasure of meeting the chef and the two other couples joining us for this unique experience. The restaurant only accommodates six guests per night, ensuring a truly intimate and personal dining experience. The owner was wonderful and shared his impressive background, including 10 years of experience at Nobu in Las Vegas before opening his own restaurant. Our planned 14-course meal turned into an even more extravagant feast, thanks to the chef's generosity and discretion. I must admit, it was one of the best meals I've ever had. My wife and I plan to return as often as possible. Keep in mind, dinner for two is roughly $600, but it is worth every penny for the exceptional experience. To top it all off, the pictures they originally took of us were turned into a beautiful card, signed by all the staff and handed to us at the end of the evening. It was a lovely and personal touch that made the night even more memorable.

We tried two rolls and some nigiri. They have a great selection of fish and the sushi chefs really know what they're talking about! I love that they educate you on the fish and are so engaging. The decor is super nice inside as well. My friend and I tried the a la carte menu.

I've been waiting to check out this establishment. Price wise this place is Not cheap, per person you're looking at $255 without sake pairing, which also includes 18% gratuity. It has to be pre-paid prior. Cancellation Policy: Given the delicate nature of our imported fish from Japan, we order supplies based on our reservation count. As a result, we are unable to accept cancellation. However you have the option to transfer your reservation to another person. There's about 15 dishes including 2 surprises not on the menu. Parking is a hit and miss but if you end up parking in a garage it'll cost you another $25. The whole omakase experience will take about 2 hrs or so. The interior is very simple but I feel it needs a little more lighting. It's not fine dining and not really a romantic place. It's sushi and loud, since the name Okesutora translates to Orchestra. Sushi bar sit 10 comfortably and table sitting seats 2. This evening there were 2 couples seated behind. Each time they bring out a dish one of the sushi chefs will explain the dish and everyone has to be SILENT and LISTEN! It can be annoying sometime when you're in a conversation with your guest and they will abruptly interrupt you. There's a total of 5 sushi chefs at the sushi bar and about 5 servers/hosts. The quality of the fish are excellent, and fresh. Dishes were simple but the quality of how they prepared each dish is amazing. They make use of every part of the tuna and waste nothing at all. The serving for the whole meal didn't really fill me up, you're also not allowed to add on any item at the end of the course. This would be an opportunity for them to make more money plus additional 18% gratuity. The only complaint I got is the consistency of slicing the fish, some decent some small. They'll need to work on that. I only noticed the female chef was wearing a watch and a Diamond ring. That's a no no for food safety. I wished they would bring out a wet towel before the start of the nigiri so we can at least wipe out hand in case we choose to eat with our hands. Also there's only one restroom! So make sure to go before the start of the meal. Overall it was an interesting experience. My only complaint is the 18% gratuity is added automatically and I can understand why now because of the amount of people involved in one dinner seating. You would want to be seated where Chef Danny is as he's a pro at this and he knows what he's doing. I highly recommend you try it out. Also the fish they get changes every season, the next menu change will happened on 12/22. I would like to see more exotic fishes next season. Since their fish are air-flown from Japan I expect better selection then the ones you get here.

Okesutora is by far my favorite restaurant in Sac county! Came to celebrate my birthday + try their a la carte menu and my boyfriend and I were so happy with our experience. You know it's good when I'm telling all my clients that they better make their way over to Okesutora!!! Service & overall ambiance exceeded our expectations. Location itself was beautiful and simplistic at the same time! Service is what really blew our minds. Chef Hieu and his team really made the entire experience for us. They were personable but knowledgable and made great recommendations. We came for a late birthday dinner and without hesitation they offered a celebratory birthday sake + brought out a hojicha panna cotta out for me which btw was AMAZING. It felt like we were just hanging out with friends and it might not be for everyone but it'll be the reason we keep going back! We went the bougie route and got the 5 piece premium handroll set & it was more than worth it! I wish I took photos of everything but we were just too excited to eat. Our favorite rolls were the uni A5, blini caviar & black cod with ankimo. All the rolls were pretty much seasoned so there was no need for soy sauce or wasabi. Would love to try the regular handroll set next time! Overall, this is the place to be! I've tried a lot of sushi/handroll spots in the area and this is by far the best. Can't wait to come back and try the omakase!

This was one of my favorite dining experiences that I have had in a while and my first Omasake. Truly an exquisite culinary performance orchestrated by their chefs. Okesutora translates to Orchestra, as they orchestrate a one-of-a-kind dining experience. You will be guaranteed a night full of delicious food, laughs, and relationship-building with food & the chefs. Okesutora provides a seasonal, fourteen-course tasting menu. However, you can increase your course tasting options by ordering extra Nigiri and they even throw in some extra tastings to cleanse the pallet. I visited Okesutora for my boyfriend's birthday and we tasted their Winter menu. All the food was so fresh and beautifully prepared. The interior is modern and simple yet elegant. I truly appreciated that Executive Chef Hieu made sure to highlight the talent of each of the chefs and they all had an opportunity to share in detail about the creation of the meal, the ingredients, and how they sourced the fish. They even share how we can prepare one of their glazes at home. Chef Danny was amazing and hilarious. I can sense that the team of chefs have a strong connection within their team and with food. It is important to note that It is a higher-end price dining, but I would say that it is worth it for ant special occasion. I personally would not dine here on a random dinner night due to pricing and restrictions with reservations. The cancelation policy seems to be strict, they mention that they do not accept cancellations and emphasize the importance of arriving early. We arrived just on time but did not start till 15 minutes past our reservation. besides this everything was spectacular, I would highly recommend anyone to try out Okesutora. In addition, I appreciated that they took the time out of their day to email me in advance to ask for the guest name for whose birthday it was going to be, they included a customized menu wishing my boyfriend a happy birthday. This was such a nice touch. We ended the night here with a group toast for all the birthdays. HIGHLY recommend you come here for any birthday celebration. Thank you Chef Hieu and to all the team for making it a great night.

A few friends and myself showed up for an early Sunday dinner (around 4pm) and good thing we did because as the night continued it got packed! We started with a small salad here which was so fresh and delicious. I ordered a white peach to drink which was so good! Not too sweet, not too bitter. Just right. My friends ordered Yuzu bombs and they loved them. Pictures aren't the best bc I realized half way through finishing our meal! We ordered the Maestro roll - which is now my new favorite roll. Also the Harmony roll which was soooo good, it was baked with some sauces drizzled on top. And we shared the Wagyu burger. We had high hopes for the wagyu burger but it was cooked well done which took a lot of the flavor out. All in all, our server was very attentive, food came out quickly and was very fresh and delicious. The place was very clean aside from the corner table having a lot of boxes on it. The restaurant was a great vibe and had great food. Definitely will be back again.

Incredible omakase dining experience! Chef took us on an epic food journey filled with magical flavors and textures. It was an intimate setting with each bite being masterfully curated. I cannot wait to dine here again! Great for special occasions or if you're just craving a top tier omakase meal. Whatever the reason, just be sure to go! So good.

This is the best restaurant I've ever had. Seriously, it's that's good. We did omakase and it was the best decision. Every dish was good. We will be back asap. The service was great and attentive. The inside is beautiful. There was R&B music playing. The entire restaurant was the perfect vibe.

Well done, Chefs! Our party's first ever Omakase and we left absolutely thrilled with the experience! If you're new to the party, the experience is different than our favs Localis or Allora. The team itself is everything to our experience!! They put on a great show. It's formal dining by the $$bill$$ but the experience is silly and warm!! We loved it. The chefs all have their own unique humor and they joke around like family in between. Michael's bright smile allllll the way through the dinner was definitely top 3 of the warm welcoming and experience!! That man is a huge asset to the team. Food is art for these experiences. In between the courses, the chefs do a great job at explaining each fish, the origins and history and the blending of the plates presented in front of us. I noticed not every chef goes into detail with each plate so we guessed and asked the chefs in front of us what was on the plate. It's nice to know the highlight ingredients of each plate since they claim they source the ingredients locally. It really helps when the chefs explain the proper way to eat each dish as well!! Sake - we didn't do the pairing. We got a bottle of Kin Chiku Junmai D.... Which lasted us throughout until the last two plates for a party of 4! Again, not well versed in the sake world but we knew we didn't like dry liquor so this was just absolutely perfect. 10/10 to Miss Sake professional for the recommendation!! Great job to the team for keeping those pours and the waters coming throughout the evening. Chefs kiss to the fried garlic garnish and the incredibly yummy ginger!! My hope is for the chefs at the bar to fill in some of the silence with short stories of themselves or of the plates in front of us. We were shocked to learn Chef Hieu Phan curated the playlist on his own!! Each song correlates to the plate from start to finish and comes with a funny story of the chefs behind the scenes. Btw, Chef Hieu is hilarious. Not as funny as Chef Danny but he's runner up. His presence for our birthday celebrant was everything and more!! Actually, the whole team showered him with surprises. It's all about the personal experiences during these meals. We came to learn about you, the establishment and the foods!! It's hard to gauge the customers and their preferences but I guarantee that the personal experience is WHY we will continue to talk about this place to everyone in Sacramento and more! See y'all for the next seasonal menu and "sexy" playlist!

Praise and applause to Chef Hieu and his team at Okesutora. The unforgettable experience paired with quality food and service, sets this dinner apart. From the time we walked in, the simplicity of the restaurant was grand. Very intimate. The attention to detail and knowledge from source to plate was remarkable. I opted for the sake pairing which was also a treat to all 5 senses. I can't rave enough about this establishment and the minds that created it. Hard work pays off! I look forward to the next seasonal menu. *20+ plates/courses meant too many pictures. It's worth feasting your eyes on the meal for the full effect.

Yoooooo!!! I've been to many omakases and this one was the best experience ever! Food: sushi was so fresh. Every dish was bomb af. Explosion of flavors!! and I felt like they reached their goal of making it an "orchestra" of foods. Wow.. First dish was my favorite. Uni and ikura as an appetizer?!! Wahhh?! I would recommend to do the sake pairing. Every drink was really great and I'm really glad we chose to do it. Service: 10000/10 super attentive and idk. they make the vibe. It's not just about the sushi but chef hieu and his crew are so educational about everything. He'll talk about his experiences, facts about the sushi, and how everything is made... it's just really cool. Ambiance: I'm really one to look at the interior of places lately. The modern/simple/intimate/clean decor of it all. I love! Side note: music playlist was fire. I feel like I'm hyping it up a bit too much. But Idc. I really think everyone needs to do this. I literally just got back from Japan.. and I feel like this is top tier! Thank you to the staff and executive hieu for the hospitality and just making us smile. We'll be back!

Located in downtown Sacramento, Okesutora promised a journey through flavors in its orchestrated omakase offering. However, while the food was commendable, certain factors detracted from the overall experience. The intimate space created an immersive environment but unfortunately had limitations. We were one of two parties seated towards the back and found it challenging to engage with the chefs, impacting the overall experience. The open concept, while promoting equality, lacked the personalized touch often expected in such culinary adventures. With regards to service, the inconsistency marred the quality of service. While some staff members ensured a delightful experience for all, there were instances where our party felt ostracized and singled out. Lack of defined house rules led to discomfort among different groups of patrons, creating an unwelcoming atmosphere for some. Regrettably, there seemed to be an uncomfortable undercurrent for us and I can only assume for others. We wanted to celebrate the food, the chef, the experience and all the patrons. However, it felt short due to the unease between different groups of patrons, affecting the overall ambiance and communal aspect that often elevates an omakase experience. Okesutora omakase showcased culinary prowess, yet fell short in creating a harmonious and inclusive ambiance. Despite the delicious fare, the experience felt fragmented due to service inconsistencies and discomfort among our party and we felt ostracize. A suggestion for improvement could be implementing clearer house rules, refining the seating arrangement for better interaction, and fostering a more inclusive environment to enhance the overall omakase experience.

My experience at Okesutora was nearly excellent. The reservation said to come a little early so that there will be time to check in with ease. We got there 15 mins prior and the doors were not opened yet and another couple joined us in waiting outside confused about why we were instructed to come early. Not a big deal but a little annoying. For people complaining about the cheap chairs/decor, I think there is something wrong with you. I believe that things were carefully curated at Okesutora with supporting small local businesses in mind. I'm not sure about the chairs at the bar, but I know the benches are hand crafted/made by Phill Built -a local Sacramento wood worker I've been following for a while. I appreciate any business and person that supports their own local economy because most of the times, it comes at a price and far from cheap. The service once we got in was very attentive. Any time anyone got up and left their napkin in their chair, the staff would be there right away to fold it nicely. My tea was refilled without asking throughout the course of the meal and main chef even asked if our tea was hot enough and if we needed more the latter half. Every one was friendly and enjoyed engaging with customers that wanted to talk or had questions. For the food, I liked most of the dishes except two and a lot of the time when it comes to food, it's difficult to win me over with everything. There were a couple dishes that stood out the most with its unique flavor profile and all else hit the spot, but didn't exactly have me yearning for more. Like some others, I do think the pricing is a little up there after the tax and auto gratuity. The cuts of some of the fish were on the thinner side compared to other fine dining omakases I've been to, hence the 4 stars. There are other spots in town that source fish also from Japan for a fraction of the cost, but I know it's not prepared with the attention to detail that they do here. I recommend this place as an experience and if you do not mind forking over a hefty sum. Last bit..my partner and I truly thought we'd be hungry afterwards as they were small bites but ended up feeling pretty content. I did go home to some homemade sourdough carrot cake though .

This is a unique experience for anyone who appreciates the culinary arts. The staff is attentive, knowledgeable, and friendly and the chef is bursting with passion that comes through in the quality of the ingredients and how it is presented to achieve a multi-faceted experience that you won't find anywhere else in California. The decor and style of the restaurant is reminiscent of minimal design and it sets the perfect stage for the complex journey of flavors that you will experience.

Wonderful experience- Chef Hieu took the time to welcome our party and explained every dish we ordered off of the Al a carte menu. Will be back again

We are on The first opening night of omakase dine in reservation only "OKESUTORA" in midtown sac.. Chef Hieu Phan is an ex-chef from Nobu vegas and now he bring his expertise to Sacramento ! I am so excited to try it . I have been in omakase Place around LA , when I moved to sac , I can't find any , finally we have one now We also pick paring drink with the food ! Things pretty smooth for the first open night and quality of the dish never disappointed. Not only the food chef Hieu and the awesome team feed us amazing food but they also give us the information and knowledge about FISH and FooD he prepared to us . Overall ! We love it , it's such a good night experience !! Thank you OKESUTORA OMAKASE..

Food: 4/5 The fish was extremely delicious. I came during their Fall seasonal course and they were just about transitioning into Winter, so we got to try a few Winter seasonal specials. We also paired our meals with flights of sake. My favorite pieces were the Kusshi Oyster, Hokkaido Scallops, Otoro nigiri, and the Uni chiraishi bowl. My favorite drinks were the Melon Sake and Pinot Noir red wine. Other than the nigiri, I do wish the portions were slightly bigger. I didn't feel full after the experience. Service: 3/5 We were seated in front of Chef Danny. He was pretty attentive and easy to talk to. He kindly answered all my questions I had. Props to him. The waitresses/hostesses were also quite attentive and folded my napkin after using the bathroom. The only downside was that each chef presented each dish with a "script" of the origins of the fish and how they prepared it and all. I get that it makes it feel authentic but really...I'm here to eat. It's not a Ted Talk...Without all the excessive talking, this 2 hour experience could've just been 1. They also use Japanese linguistics and phrases such as "Danny-san" "Konnichiwa", "Sumimasen", and "Irashaimase!" when none of the staff are Japanese. The chefs also talk in a very "broken English" form such as "Rice on bottom, fish on top". It would make sense if at least Exec.Chef Hieu was Japanese but he is not. It just comes off as insensitive. Please don't use these phrases if you are not intending to genuinely learn the language. I also felt very rushed when eating my food. Full disclosure, the host did say that "they will not continue onto the next course until everyone finishes their current plate". The first 3 courses I was able to take my time to fully savor the meal. I soon felt eyes on me and everyone was waiting to move onto the next dish. I didn't like how I felt pressured to hurry and eat my food to move onto the next. Ambiance: 2/5 Let me just start off that the music...really needs to change. I get that the name of this restaurant means "orchestra" in Japanese, but if this is a fine dining restaurant I'd very much rather prefer to have classical music playing than Justin Bieber and Khalid "Orchestra Version" pop songs. Seems like they were trying a bit too hard with that... Other poor reviews mentioned the seating being uncomfortable, but I personally didn't notice the chairs and thought it was fine. Although if it was truly a fine dining restaurant, they would have a basket to put my bag...surprise, they did not. TLDR: the experience was TRULY a one of a kind one...I've never had to eat my meal simultaneously with everyone else in the restaurant. The food was great don't get me wrong. The people and service were nice but overall experience and ambiance was NOT fine dining vibes. Definitely agree with other reviews that say it's a bit "dressed up" as fine dining when it really isn't...I really wanted to love this place since there was so much hype about Exec.Chef Hieu. Probably wouldn't come back... I'm sorry :/

High-end Japanese restaurant in midtown has permanently closed after eleven months of business. Bummer.

tl;dr: Food is good, service is good. Ambiance, product quality, and alcohol selection needs to be improved. Get there early for a bar seat. I would give 3.75 if I could. Pardon me if I may, but this review is long and painful. Dinner for for two is exactly $509.35, which, includes an auto-gratuity of 18%. The menu has a few sake flights priced at $40 for three pours, $110 for three pours, and $125 for 7 pours. Outside of the flights, the sake selection starts at $55 for a bottle but then jumps to $110, and as high as $560. There's only one beer on the menu that is $10/pint and glasses of wine range from $20 to $50. There are also a few supplemental nigiri choices that range from $7 to $15 that can be ordered before the nigiri section of the meal is over. We opted for a few flights and a few beers, our overall total was $698.11. Alcohol aside, when you're paying $500 for dinner, the bar is extremely high and I don't think it's unreasonable to expect that the food be absolutely perfect, the service to be above and beyond, and maybe a hint of theatrics, or a combination of all three. Unfortunately, Okesutora falls to meet the standard that has been set by the other restaurants in Sacramento at this price point and it's painfully obvious where the corners have been cut. To start the meal, each group is offered still, sparkling, or ice water without being told the cost of each option. This is fairly standard for fine-dining but it would be nice to know before-hand that you're going to be paying $6 for each bottle of Aqua Panna. Once everyone is seated, service kicks off with an introduction done by Chef Hieu where he goes over the house rules, how service works, and what to expect during dinner. Chef Hieu explains his Samento heritage and how he's proud that he's formed connections in his hometown, his time in Vegas, and his culinary journey. The first red flag was during this introduction where Chef Hieu announced all of the produce they use is sourced from Produce Express. I have nothing against Produce Express, but they are far from best when it comes to produce and it's surprising that a restaurant of this caliber wouldn't be sourcing their produce directly from local farms. For reference, Produce Express is also used by dive bars, sports bars, and fast casual restaurants throughout Sacramento (think Blue Cue, Alaro, etc.). Shortly after the introduction, one of the staff went over how they use fresh wasabi (which was absolutely fantastic), and very adamantly explained that once it's grated, wasabi begins to degrade and loses its flavor/potency in about 15 minutes. It was very surprising that they announced this given they grated all of the wasabi they used at the very beginning of service and used the same batch throughout the entire 2.5 hour meal. If wasabi is so integral to the food you're serving, and you truly believe that the quality of it degrades so quickly, wouldn't you grate it as you go? It's possible they did grate the wasabi in the kitchen instead of on the floor, but if they did, it wasn't made apparent. Some of the dishes had truffle oil, which, a few diners did not eat. The restaurant did not do anything to compensate them in any way and instead only offered an apology. The seats were a tad uncomfortable, especially considering you're sitting there for just short of three hours. On a more positive note, all of the nigiri was absolutely fantastic and I wish there was more of it. I would have happily given up a few of the other dishes for more nigiri. The desert fell flat for me and the soup they served was one-note spicy and had a some room to grow. There were a few free drinks and a few free off-menu items, which, were both really nice to have. The decor is minimalist and modern but if you're sitting at a table, you'll literally be sitting in the dark. One of the tables had complained that it was dark and difficult to see what they were eating and there was apparently no way to get more light to their table. It would be nice to see a change in produce, a slightly faster pace, dishes that are focused more on flavor profile and less on plating gimmick. Some quick/easy improvements that the restaurant can make are collecting dietary restrictions ahead of time (like every other fine-dining restaurant does), better lighting at the tables, personalized menus, and a shorter more assertive call to action (they literally said "Pardon me if I may" to get everyone's attention before every plate). I plan on coming back at some point but I fear this place will have the same fate as the previous restaurants that lived in the same space.

I would definitely come back Food was great - we had two rolls and a few nigiri. So fresh and flavorful Service was great. They check on you constantly The place is super clean and the decor/furniture is very nice. It was a bit empty which was very shocking to us, it is a new restaurant so hopefully business picks up because they deserve it. Can't wait to come back

Cool upcoming sushi spot. Food was 5 out of 5. Service was 5 out of 5. Shouts to the sushi masters and staff.

Came here earlier with my mom and had an amazing time. The chefs and manager were hospitable fun and professional. Did the sake tasting, fish was fresh rice was cooked exactly how it should be. Will be coming back %100

This place feels like a cash grab taking advantage of people with disposable income disguised as a fine dining sushi restaurant. Let's start with the ambience. The establishment is full of cut corners. - The chairs are extremely uncomfortable and padded with cheap cushion. - Service is very spotty. Yes the wait staff are attentive but very inconsistent and sometimes sloppy. They spilled water on our table and failed to clean it up. - The single bathroom was filthy halfway through the night and was never cleaned. The food. Quality dishes however, this could've been had at a mid-tier Japanese restaurant. - The rice was extremely inconsistent. The head chef touted it was shipped directly from Japan. So what? You can get this from the local grocery store. Besides, the origin and quality of the rice doesn't matter if the preparation is lacking. - Food was served on plastic trays and plates. - They introduced ingredients and customs as if the average patron there had never dined at a sushi restaurant. Pretty cool if you are actually a 1st timer, but are they going to run this same script every night? - They ended our meal with the very hype otoro. Don't get me wrong, I love otoro as much as the next person. But I could've ordered this at the local strip mall sushi bar. Give me something more out of the ordinary! I most likely will not return to this place nor do I recommend it as a fine dining or even mid tier sushi restaurant. A better experience can easily be had at the bar at Kru.

LOVED the entire experience at Okesutora! Food was amazing and there was so much attention to detail. Knowledge of the food was incredible. Ambiance of the restaurant was great! The chefs were so personable and made this feel like a dining experience in their home with friends. We did the sake pairing and it was extremely generous with really excellent pairings for each dish and opportunities for re-visits (could certainly share a pairing between 2). Overall I would dine here again in a heartbeat. They plan to change their menu again for winter, and this was their fall menu. So there's seasonality to their menu.

The staff is amazing. The food incredible. A perfect birthday full of spectacular fish.

Ahhh I feel bad to rate this 2 stars, but I am factoring in the bold, Michelin star price tag that I paid even pre tip ($195/ per person). Let me start by saying that I believe that the food is good, but not great. I would have a better opinion if my dinner was priced at ~$120. I have been to other omakase restaurants before, so I guess I have expectations. I also wouldn't be as critical if the price wasn't so high. Let's talk about food. The whole motto for this restaurant is promoting an "orchestra" for your food, and I'm not buying it. The first few plates were on pretty dishes and so what? I was under the impression that it would be theatrical. It wasn't. The fish and other foods lacked citrus or acidity to complement its fresh fish flavor. I didn't really taste the "freshness" of the various types of fish that were served and quite frankly, I was disappointed for the price I was paying. I saw that they had fresh wasabi root in front of my face. However, the wasabi paste that they actually used tasted like store bought wasabi. I can be wrong about this, but I saw the pile of wasabi they were using. It looked dark green and paste-y to me. They have a narrow, specialized menu which is okay and it's usually something I enjoy - yet, it was lacking luxurious fish such as uni and even wagyu meat. Or even salmon. Thankfully, they actually did have uni as a surprise menu item. But I feel like it was just an act to make us feel special. They made homemade ice cream at the end of the dinner, but it was already half melted by the time they served everyone. I believe they're still working on their technique. Now, what really disappointed me is that I was served raw, unopened clam in a soup. Even prying it open by force was a struggle. Despite the clam in my soup was unopened and difficult to open, I asked Chef Hieu if it was okay to eat. I had my worries. He paused and looked nervous as he checked my soup. He slyly gave me reassurance it was okay to eat. It was eaten and it was absolutely disgusting and foul. Any chef or homecook would know it's a bad clam and to dispose of. I believe Chef Hieu should've been honest and gave me a new bowl. He did not. My boyfriend actually ate the clam on my behalf and had an upset stomach that night and the following day. I reported it to the restaurant and they told me that because no one else reported an illness, they cannot remedy it. And I don't know what I wanted out of it by reporting it if I'm honest. I just wanted to be heard and have some resolve or acknowledgement. It's a real bummer that I was too caught up in questioning myself about the clam and did not take a picture. I feel like the restaurant is incorporating traditional and modernized Japanese concepts which I'm all for. But it was so cringe when Chef Hieu was trying to call his staff by Nick san, Wyatt (?) san and etc. Chef Hieu was telling us about his culinary journey and revealed how he opened the restaurant. He had to take on various roles as a business owner, which is admirable and a real triumph. But it is not reassuring knowing that he hires a sushi chef with his price tag with no Japanese cuisine background experience. Also, Chef Hieu promotes the name of his restaurant, Okesutora as the Japanese word for orchestra, but it's not even a real Japanese word like konnichiwa (hello) or sayonara (farewell/ goodbye). It's just a romanized word in Japanese such as California to Kariforunia or Sacramento to Sakuramento. Chef Hieu also announced at the start of the meal that he'd sign our receipts to bring over to Saigon Alley (sister restaurant next door) for a complimentary shot of alcohol. However, when a diner followed up with him about that after dinner, that announcement was invalid (when everyone heard him say that)...? He meant his restaurant, Okesutora and not Saigon Alley. Overall, yeah, I expected a lot more with the $195/person, pre tip and tax price tag that I paid (needless to say that I paid more after the fact). Food was good, but not amazing. I would rate it higher, but at this price point as a diner, I get very specific about my food and experience. The interior and staff were nice. However, the clam situation, good but not great food, and the cringe remarks were disappointing.

This was a total rip. In order to make a reservation one must provide $195 deposit which I am okay with. BUT when we got there we were told that the $195 would be used to pay for anything above the two special dinners (we have two GFs from our kids for $195 each) and the balance credited back to our account. The meal was good and there was plenty. The sushi chef was entertaining and we had a good meal. Nothing exotic but lots of good grade sushi with some unique touches. Enjoyable So when the bill came they offered us a credit as a gift card versus crediting our credit card back. I spoke to the manager and he said he was not authorized to give a credit and a person named "Stephanie" must authorize it. He tried multiple times to get a hold of her but no response. Every business including the one I work can give a credit back on a credit card. The issue with a credit, is first we have to drive 45 minutes to get to this place. Second the meal was solid and an enjoyable evening but it is definitely not a Michelin star rated restaurant nor with the price there are many many other restaurants where one can get a Michelin star rated meal. Tried multiple times to contact Stephanie and she has refused to call me back. The response from staff was she is not available. I have been dealing with this in July 2, 2024. Never coming back and for those reading this, please be very aware of their unethical practice before you frequent this restaurant. Still trying to get my money back

Ambiance is awesome, a bit dark but I can appreciate the vibe. I have been here for the Omakase and that experience was amazing to say the least. All items served taste immaculate and so much thought into the presentation. I just recently went in for their a la carte menu and let me tell you !! Everything was a 10 out of 10. Head chef was super friendly and the manager Chu was very nice and friendly as well. Service was great as always ! Will come again soon!!!!

One of the best meals I've had in Sacramento! My wife and I went for the omakase option to celebrate her birthday. Amazing food and great sake! Each dish was made to perfection. Great Chef, was a delight to be around

Last April my partner and I spent a week in Japan, and Ōkesutora is the closest meal we've had to what we ate there (and we ate a LOT of good food). The flavors and the food artistry were lovely and the chefs were all warm and welcoming. We sat at the bar and Chef Danny was our guy. He's so familiar and he's worked in and around Sac for a long time so I'm sure I've encountered him somewhere. He's got good vibes and great banter. There was one thing that made this a four-star visit instead of five: there were some finishing touches missing like you'd see at other restaurants with a fine dining price tag like The Kitchen. The cabinets behind the sushi bar looked cheap and there were outlet casings sticking out crookedly. Just a bit ugly to look at while eating such an amazing meal. And the lighting felt a bit moody and stark. There were also some other guests that got more rowdy the more sake the drank. During each course the chefs would tell us about the fish, the origin of the dish, the accoutrements, things like that, but a few of the guests, one table in particular, refused to stop talking and got louder and louder and the chefs clearly didn't know how to handle it besides saying "pardon me" more than once. I wouldn't remove a star for this, but it's frustrating that this seems to be a theme here. I'm not sure if the guests realize this isn't some mid-level bar and sushi place like Mikuni. Lastly, I want to call out Chef Hieu for his compassion. He clearly cares about his employees and wants each and every one of them to succeed. He never takes credit from another chef for a dish they made, and even went head to head with Chef Wyatt on two variations of tamago, in which he graciously took the L to Chef Wyatt's dish. I'm glad we waited 6 weeks after opening to go, but they're still working out some kinks. I definitely plan to come back in the future and hope to try a lot more unique and innovative dishes!

When we went to Okesutora, parking around the area is scarce so we used parking garage so delayed us for a bit but the restaurant called to ensure we'd come bc the omakase dining experience is almost like a theatrical show and communal. Every course and piece is introduced individually and everyone gets same course at once. I really appreciated the service and welcoming of the diners to ask questions about the dishes and/or experiences of the chefs. Everyone was very open and happy to explain any ingredients. They took food allergy experience seriously and asked if anyone had any before beginning. If it's your birthday or anniversary we noticed they seated special occasion at the sushi bar and we were very lucky to be front and center to Chef Hieu Phan. We knew he used to work at Nobu in Vegas so it was pretty amazing to strike up a conversation and learned he was from Sacramento and this is kind of a homecoming for him starting his restaurant. He took a chance on hiring a lot of local chefs in the area despite some of them having worked in other cuisine areas like Italian but that's pretty cool bc everyone had to start somewhere and someone took a chance on him too. The sushi was sublime and each piece was carefully curated by chef and his assistant chefs. The fish were fresh, variously garnished, and mostly sourced from Japan (bc as Chef Phan explained it was better for shipping to source mostly from one place but he did acknowledge that there's option of locally sourced too). My favorite nigiri was the threadfin bream or itoyori followed closely by the sardine and we got all 3 types of bluefin tuna flesh, in which we got 3 pieces of otoro. The tomago or egg cake was also very delicious with nuanced shrimp scent and so airy and fluffy with evenly distributed micro air pockets throughout. I really appreciated the extra surprises in between like for ours there was hairy crab hand roll with the innards which I love. If you want to spend extra, you can get sake pairing that goes with each dish but we declined. They explain the sake and why it's paired with each dish too. Even the music soundtrack is hand selected by chef to pair with each part of the meal. Something about jabberwockys. There were only a few things I wish were better: 1.) there's only 1 bathroom which led to a wait when there was dinner "intermission" 2.) I wish there was more uni (huge uni lover esp at that price of $250+ per person). 3.) the octopus with daikon was marinated and while first bite was delicious, it was very salty and was followed by ocean trout seared which had salt crust on top so was salty dish followed by salty dish. But after I explained it could be my palate to Chef Phan, he offered another piece of fish but it was ok since I understand he's always working on improving the menu and just wanted to provide some consumer feedback. 4.) I did get a candle and signed card from all the chefs for a birthday celebration but wish there was a piece of cake or baked item or something instead of candle on yuzu sorbet but Chef did give us extra packaged yuzu sorbet that we jokingly explained we had at Chef Frank's once which was touching that he recalled from our brief convo. They are also working on improving their dessert repertoire. We fortunately had a great group of 18 diners who were respectful, sophisticated, and complimentary/nice. No rowdy crowds at our dinner though we heard from Chef and saw from a review here it's gotten rowdy before. Overall, the entire staff were so nice and generous. For an opening, Chef Phan seems highly invested in the reputation of his restaurant and business and everything from what we've seen is an attitude of caring and improving, which is very refreshing to see as we can see it'll only get better with time and more popular! It's great to see a local omakase business get its start and we had a very memorable experience.

We had reservations for 8pm. The setting was intimate and chill. We loved the introduction and stories throughout the dinner. Food was fresh and flavorful. The evening was so relaxing and enjoyable for our group. We loved it from start to finish. The chefs and servers were so pleasant and easy to talk to. Would absolutely recommend this place. I see potential with this restaurant.

As everyone knows, chef Hieu is an ex chef from Nobu in Vegas. He's now back in Sac! How exciting that he's back to share his expertise :) My husband was able to score a reservation on their first opening night, but we were the 8p sesh. They also do one at 5p. We were trying to strategically pick a date and was hesitant about going on the first opening day being that a lot of restaurants usually need to work out their kinks for the first 2 weeks, but chef Hieu and his staff did not disappoint. Everything ran so smoothly on the first opening night. All the fish was super fresh and I think they source all their fish from Japan. The toppings on the fish was also good. The fish here was so amazing that there was no side soy sauce since they already season it and this brings out the freshness. Using soy sauce for this omakase would have been a waste here. Hands down, best omakase around us for sure. I could already tell from the very first course with the oyster once I tasted it. It was a very fun vibe. We all talked, laughed, shared stories. Chef Hieu has an awesome personality. I also opted for the pairing which was nice. Presentation of the food was also great. They're still working out a system where you can book a counter seat and to order extra pieces a la carte if you really liked one. Chef Hieu was nice enough to give us an extra piece of our choice! The chu toro was just amazing so I picked that one. There was also a piece that he served that wasn't on the menu but surprises make omakase fun. I mean their fish quality was top notch that they could serve whatever and you wouldn't be disappointed. We also had a great first night group so the vibe was definitely great for the first night. I definitely, without a doubt will be back. Chef Hieu, thank you for coming back to town and giving us this experience! I've been waiting for years for amazing food in town without having to travel for miles!!!!! The staff was super nice and professional as well. They change their menu almost on a daily basis.

AMAZING!! Absolutely great service by the whole staff and one of the best meals I've ever had. The Omakase experience is very well paced and blew me away with every dish. Their cocktail menu was also amazing and something that's a must try when eating here. The restaurant had a great ambiance and great music selection.

I cannot tell you how amazing this experience is... you just need to go. Go now. Like drop everything and go. Why are you still here? It's an absolutely phenomenal restaurant which celebrates the personality and talent of each chef and the true splendor of each bite using all of our senses. A dinner and entertainment similar to The Kitchen in that you will enjoy the experience as much as the food which is to say AH MAZING! Ok, no shade but you're still reading and like get your butt off the couch and throw on something nice and get yourself over to this restaurant. I am so grateful that Chef Hieu chose our city for this gorgeous new restaurant.

To be fair, we went on their 8th day opening so I think they'll continue to make improvements. 5 stars for the food. Very delish! Definitely amazing chefs with killer skills. Fresh fish and great presentation. One thing we did notice was the rice was inconsistent - first few pieces of nigiri, the rice was mushier. The second half, the rice was perfect! 2 star for service. We were super disappointed. Upon arrival, we were seated at a table even though we specifically requested high top/bar seating. We showed the email confirmation and asked if there was a mistake. The host was super apologetic, but blamed it on Resi, and then offered a generous 50% off the entire tab. He stated the bar was already arranged exactly how they wanted it and couldn't make the change anymore. We were content with the mix-up knowing it's new and they may still be working the kinks out. However, what angered us was then the couple in front of us at the bar constantly saying throughout the night that they crashed their friend's anniversary dinner that night. They were friends with one of the chefs who they just so happen to sit in front of. This made us think that there wasn't a mix-up, they bumped us for this couple who crashed the dinner so they could host their friends instead of us. Some other feedback that we want to share that could improve the service. The servers were super nice and as attentive as possible. They folded our napkins when we went to the restroom, told us what we missed, filled our waters often, etc. Just a few things to make the service consistently as amazing as the food: - bathroom was dirty and super wet (I think just having someone wipe down wet spots, put trash in bin, etc. periodically would make a huge difference) - Lily, our server, was mostly great. She spilled a little water when filling my cup and never wiped it down. Eventually, I used the menu to dry it and place my cup on top of it. She was super attentive otherwise. I think just a few detailed would round out the experience so service would match the great food. I think just wipe-down service periodically would enhance the experience. - music was just a tad too loud. Overall - we're unsure whether we'd return. If in a few months/year, we hear great things about the service, we'll definitely return.

Amazing food!! Fish were all fresh and tasted sooo good. Presentation of the dishes were neat and some pretty unique. Didn't take many pics because we just wanted ti enjoy the show. We also had the sake pairing and they all paired really well with the dishes. Friendly and attentive service. The chefs were funny and made the dining experience so much fun! The ambience enhances the overall dining atmosphere, making it a restaurant that I would definitely revisit. Would recommend giving this place a try! (It's not your typical Japanese restaurant, but it's even better!)

After reflecting on our experience at Okesutora, I must sadly give this new restaurant a very poor review. While the food was good, it was not outstanding. At 195 prix fix, the entire experience should be commensurate with a highly rated restaurant. It was not. The ambience was horrible. Cheap and uncomfortable seating. Patrons were drunk and incredibly loud and the service was marginal at best. This restaurant does not know what it's trying to become. Is it a loud, spin the wheel sushi house? Is it aiming for a high end clientele and posh reviews? Until this restaurant decides exactly what experience it wants to give its customers, I can spend less money on Michelin rated restaurants......wine included. In short, at this point in time, not worth the energy, time or money. From a sober patron.

Most amazing service, literally everyone checked on us! Ambiance was 11/10 and food was immaculate. I would absolutely recommend this place. Literally writing this review while finishing dinner because I just had to do that for the team here. This is the epitome of how a restaurant should operate!! Thank you guys, and see you soon!

The 14 course meal with or without the sake additions is a lifetime experience in eating sashimi. It is an educational as well as an enjoyable and delectable experience. The ambience is warm, friendly and comfortable and the customer service is beyond words. I suggest having this once in a lifetime experience in Sacramento.

Went here with my friend on a Friday night and was surprised it wasn't super busy. They have a modern minimalist ambiance which is very aesthetically pleasing. We chose to sit at the bar. To start off we got the honeydew sake cocktails. I fell in love! We ordered from the a la carte menu (I believe they only have the omekase on Tuesday and Wednesdays). For appetizer we got the scallops with kiwi which i was a little hesitant on but was so shocked how good it tasted. The flavors just compliment each other so well. The tuna tartare was good but I feel like you can get this a lot of places. We decided on the 5 premium hand roll set. The caviar one and the lobster chimichurri were my favorites, I was like oh my goddd these are amazing. I will say I did not really like the sea urchin one but I've heard it's an acquired taste. They make everything right in front of you and hand it right to you. The owner has a pretty great team here. Everyone was super friendly and we enjoyed talking to the team after we finished our meal. Seems like they like their jobs and have fun with it and you can't help having fun too! We were chatting with the team and other people at the bar for a while, it was a fun night. I would recommend this place to anyone who likes sushi/seafood, as a MUST try spot in Sacramento!

Another omakase restaurant in Sacramento and it's wonderful. My wife and I were lucky enough to be here on opening night. The big takeaway from what I got in my dining experience is simply a lot of heart and love for food. Chef Hieu and his team killed it. I walked in a nicely decorated room to instrumental versions of pop songs playing in the background . The chefs faced the guests and gave us a show. We learned a lot about chef Hieu and the stories behind the food prepared tonight. My wife got the drink pairing and she loved it. Well presented and she enjoyed the pairing. I'll hold off on the details of the food so others can enjoy it as much as I did. All of the fish were very fresh and well prepared. I would like to shout out their kasugodai and Ika which were delicious. Service was great, very well staffed. There was a hiccup on one of the drink pairing presentations with a long pause but it's opening night. Didn't affect our dining experience at all. Since they only do omakase, the dinner was very intimate. We learned a lot about chef Hieu and his team. Chef Hieu gave each chef a chance to shine in the night, with some surprise dishes that they made for us. Although the feel of the restaurant comes off as very fancy, but the experience was light and we had many laughs. My wife and I can't wait to come back.

We were fortunate enough to get dinner on opening night at this incredible restaurant. Chef Huey Phan has created one of the most exciting dining experiences I've ever been part of. He highlights a selection of fish that he hand selects directly from Japan that you've never experienced, and definitely never experienced this way. That combined with the, intimate relationship and high end atmosphere created a memorable experience. We are very lucky to have something like this in Sacramento.

Totally exceptional experience... food would be a 10 if possible score (11 actually haha) ...truly exquisite. I intend to return monthly if possible, worth skipping other restaurant nights out to afford it. Every bit so intentionally prepared. Can say enough great things.