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  • This night back in June was a double first. It was my first ever omakase experience and it was also Kiu's first day offering omakase. It included miso soup, dessert and 18 courses, 13 of which were sushi. It was an awesome experience and would definitely recommend it. The food was awesome and the service was exceptional. Be aware though, the whole experience lasted 4 hours! They only do one seating at 7pm. See below for a quick review of some of the food we had. The omakase started with a milk tofu topped with quinoa, uni and purple yam. The milk tofu was firm but smooth and full of flavour. We were then served 4 pieces of sushi (one at a time) which included sea bream, tuna, mackerel and squid. The sixth course was herring roe on kelp. Then we got 3 more pieces of sushi: medium fatty tuna, geoduck and conger eel. The conger eel was torched before the chef served it. After the sushi, we had a slow cooked abalone with a side of sansho pepper. The pepper has a bit of a tangy and minty flavour, it also made our tongues tingly. Then came the rare nodoguro (rosy seabass or blackthroat sea perch) was served two ways, deep fried or grilled. We tried them both and definitely enjoyed the the grilled one more. The fish itself is very fatty and buttery, and deep frying it made it a bit too heavy. After nodoguro, we had a flounder sushi and two pieces of uni sushi, male and female. The female uni was much lighter in taste and the male one was very overpowering. There were a few more courses, then came the fatty tuna, then a few more courses after that. Dessert was also amazing, Japanese pana cotta and warabi mochi. They told me most of their fish is flown in fresh from Japan's Tsukijii Market twice a week!
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