Omakase Sushi Experience

Omakase Course Overview

• Omakase means "I'll leave it up to you," allowing chefs to showcase their creativity through a multi-course meal.

Zensai (Starter)

• Zensai translates to "starter" in Japanese, beginning the dining experience with lightly seasoned sashimi.

1st Nigiri Course

• Features a selection of white fish:
  • Madai (sea bream) on the left
  • Buri (adult yellowtail) in the middle
  • Hirame (flounder) on the right
• Recommended to eat from left to right for optimal flavor experience.

2nd Nigiri Course

• Consists of three cuts of bluefin tuna:
  • Akami: lean part of bluefin tuna on the left
  • Chutoro: medium fatty part in the middle
  • Otoro: fatty belly of the bluefin on the right.

3rd Nigiri Course

• This course features lightly seared items:
  • Kinmedai (golden eye snapper) on the left
  • Sake aburri (seared salmon) in the middle
  • Hotate aburri (seared scallop) on the right.

Premium Course

• Offers luxurious ingredients:
  • Uni (sea urchin from Hokkaido) with rainbow trout roe and yuzu zest on the left
  • Harami (belly cut), specifically sake toro (salmon belly) in the middle
  • A5 wagyu beef topped with shaved cured egg yolk, truffle pâté, and ginger on the right.

Madai Consommé

• A complimentary concentrated madai bone broth serves as a palate cleanser during the omakase experience.

Small Plates Course

• Comprises several items:
  • Kanpachi tartar: young yellowtail with blood orange miso vinaigrette.
  • Ceviche: assorted white fish with ceviche sauce and avocado cream.
  • Premium king salmon ceviche served with blood oranges.
  • Chutoro quail egg toast: lightly buttered toast, medium fatty tuna, truffle aïoli, quail egg, and pecorino cheese.
  • Lobster meshi: lobster on sushi rice with nikiri (sweet soy sauce) and seasonings.

Matcha Sundae (Dessert)

• Features a scoop of Japanese green tea ice cream accompanied by fried banana, pound cake, strawberries, powdered sugar, and shaved chocolate.

Celebration Sushi

• Special sushi option for birthdays and anniversaries, includes Angawa (flounder fin).

Omakase Course Overview

• Omakase means "I'll leave it up to you," allowing chefs to showcase their creativity through a multi-course meal.

Zensai (Starter)

• Zensai translates to "starter" in Japanese, beginning the dining experience with lightly seasoned sashimi.

1st Nigiri Course

• Features a selection of white fish:
  • Madai (sea bream) on the left
  • Buri (adult yellowtail) in the middle
  • Hirame (flounder) on the right
• Recommended to eat from left to right for optimal flavor experience.

2nd Nigiri Course

• Consists of three cuts of bluefin tuna:
  • Akami: lean part of bluefin tuna on the left
  • Chutoro: medium fatty part in the middle
  • Otoro: fatty belly of the bluefin on the right.

3rd Nigiri Course

• This course features lightly seared items:
  • Kinmedai (golden eye snapper) on the left
  • Sake aburri (seared salmon) in the middle
  • Hotate aburri (seared scallop) on the right.

Premium Course

• Offers luxurious ingredients:
  • Uni (sea urchin from Hokkaido) with rainbow trout roe and yuzu zest on the left
  • Harami (belly cut), specifically sake toro (salmon belly) in the middle
  • A5 wagyu beef topped with shaved cured egg yolk, truffle pâté, and ginger on the right.

Madai Consommé

• A complimentary concentrated madai bone broth serves as a palate cleanser during the omakase experience.

Small Plates Course

• Comprises several items:
  • Kanpachi tartar: young yellowtail with blood orange miso vinaigrette.
  • Ceviche: assorted white fish with ceviche sauce and avocado cream.
  • Premium king salmon ceviche served with blood oranges.
  • Chutoro quail egg toast: lightly buttered toast, medium fatty tuna, truffle aïoli, quail egg, and pecorino cheese.
  • Lobster meshi: lobster on sushi rice with nikiri (sweet soy sauce) and seasonings.

Matcha Sundae (Dessert)

• Features a scoop of Japanese green tea ice cream accompanied by fried banana, pound cake, strawberries, powdered sugar, and shaved chocolate.

Celebration Sushi

• Special sushi option for birthdays and anniversaries, includes Angawa (flounder fin).

Fish and Seafood Varieties

• Inada: Refers to baby yellowtail, a juvenile version prized for its delicate flavor and texture.
• Madai: Known as sea bream, a popular sushi fish valued for its firm, white flesh and slightly sweet taste.
• Buri: The adult yellowtail, known for its rich flavor and higher fat content compared to its younger counterpart, Inada.
• Hirame: A type of flounder renowned for its mild flavor and thin, translucent fillets.
• Akami: Lean cut of bluefin tuna, noted for its deep red color and rich umami flavor.

Fatty Tuna Varieties

• Chu-Toro: A medium fatty cut of tuna that offers a balance of rich flavor and tender texture.
• Otoro: The fattiest part of the tuna belly, celebrated for its buttery texture and melt-in-the-mouth quality.

Other Notable Seafood

• Kinmedai: Also known as golden eye snapper, distinguished by its beautiful color and firm, white flesh.
• Sake: Refers to salmon, a commonly used fish in sushi and sashimi known for its rich flavor and high omega-3 content.
• Hotate: Scallops that are sweet and tender, often served raw as sashimi or lightly seared.

Specialty and Unique Offerings

• Uni: Sea urchin roe, renowned for its creamy texture and oceanic flavor, a delicacy in Japanese cuisine.
• Harami: Salmon belly, which is known for its high fat content and rich flavor, making it a sought-after sushi ingredient.
• A5: Highest grade of Wagyu beef known for its exceptional marbling, flavor, and tenderness, often used in high-end sushi.

Culinary Delights

• Kanpachi Tartar: Made from young yellowtail, this dish offers a fresh and flavorful preparation that emphasizes the fish's natural taste.
• King Salmon Ceviche: A raw preparation of king salmon, marinated in citrus juices, highlighting the fish's rich flavor and firm texture.
• Chutoro Toast: A dish featuring medium fatty tuna on toast, showcasing a blend of textures and flavors in a gourmet format.
• Lobster Meshi: A dish that typically consists of rice topped with lobster, offering luxurious flavors and a satisfying mouthfeel.

Fish and Seafood Varieties

• Inada: Refers to baby yellowtail, a juvenile version prized for its delicate flavor and texture.
• Madai: Known as sea bream, a popular sushi fish valued for its firm, white flesh and slightly sweet taste.
• Buri: The adult yellowtail, known for its rich flavor and higher fat content compared to its younger counterpart, Inada.
• Hirame: A type of flounder renowned for its mild flavor and thin, translucent fillets.
• Akami: Lean cut of bluefin tuna, noted for its deep red color and rich umami flavor.

Fatty Tuna Varieties

• Chu-Toro: A medium fatty cut of tuna that offers a balance of rich flavor and tender texture.
• Otoro: The fattiest part of the tuna belly, celebrated for its buttery texture and melt-in-the-mouth quality.

Other Notable Seafood

• Kinmedai: Also known as golden eye snapper, distinguished by its beautiful color and firm, white flesh.
• Sake: Refers to salmon, a commonly used fish in sushi and sashimi known for its rich flavor and high omega-3 content.
• Hotate: Scallops that are sweet and tender, often served raw as sashimi or lightly seared.

Specialty and Unique Offerings

• Uni: Sea urchin roe, renowned for its creamy texture and oceanic flavor, a delicacy in Japanese cuisine.
• Harami: Salmon belly, which is known for its high fat content and rich flavor, making it a sought-after sushi ingredient.
• A5: Highest grade of Wagyu beef known for its exceptional marbling, flavor, and tenderness, often used in high-end sushi.

Culinary Delights

• Kanpachi Tartar: Made from young yellowtail, this dish offers a fresh and flavorful preparation that emphasizes the fish's natural taste.
• King Salmon Ceviche: A raw preparation of king salmon, marinated in citrus juices, highlighting the fish's rich flavor and firm texture.
• Chutoro Toast: A dish featuring medium fatty tuna on toast, showcasing a blend of textures and flavors in a gourmet format.
• Lobster Meshi: A dish that typically consists of rice topped with lobster, offering luxurious flavors and a satisfying mouthfeel.