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  • I returned for the omakase a little while ago, and I have to say, I'm sort of sad. On one hand, Hiro showed me again his mastery -- he has the ability to make the ordinary into the extraordinary. He can take a piece of salmon sushi and with his special preparation methods, make something that is exquisitely smoky, perhaps with the exact right amount of saltiness. But maybe it's because I look young, or because I don't seem like the usual client for Omakase. I was treated somewhat disrespectfully and standoffishly by Hiro himself. It's pretty normal in an omakase at the sushi preparation area for the chef to converse with their patron. He, however, ignored me. And even though he did great things with normal ingredients, Omakase is about showing me your best! He flashed out a hunk of o-toro then conspicuously put it away in front of me. He gave me around 11 pieces (3 pieces of salmon, red snapper, flounder, sea urchin, escolar, marinated tuna, albacore tuna, Monkfish Liver, mackerel) asked if I was done, then served me a strange tuna roll with raw burdock root in it. This place might not be my cup of tea after all. For my full review with more pictures, feel free to visit my food blog, located conveniently on my Yelp profile. Cheers!
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