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  • Mindblowingly awesome. This was one of the best omakase I have had in my life. The place is unassuming in a strip mall. Interior is sparse with a few tables and dim lighting. The atmosphere could be use some help but it is fine. Reservations are easily made online via the website. They will call to confirm your reservation. The food is what you come here for. It is $150 per person for the omakase experience which is 7 courses, including dessert. Each dish is carefully made with thought and sensitivity. We started with an egg custard (a type of chawanmushi) which was garnished with a sweet lime zest. It was delicate and refreshing. Next came pieces of uni wrapped in wagyu beef. The server showed us the certificate that the beef came with showing his ancestry and pedigree. I thought it was a little odd but once I put that piece of red meat in my mouth, OH EM GEE. It was lush, rich, luxurious... The marbling of the meat melted ever so slightly in the mouth. It was kind of magical. Our third course was a smoked oyster. Beautiful presentation with hints of cinnamon and five spice. Fourth course was the sashimi selection with a side of chirashi. This was presented with vintage house made soy sauce and freshly grated wasabi root. A brush is given to you to apply to your fish. My favorites were the tuna which has been flown in from Japan and the smoked barracuda (in the top right). The fifth course was interesting and unique in its preparation. It was a saba fish cooked under pressure similar to confit. The tiny bones were rendered edible as a result. My husband had the front half of the dish and I had the back half. I even ate the din which was like a light fishy potato chip. Finally we reached our main entree, the beef tenderloin. This was beautifully presented on top of individual smokers on what looked to be a ficus leaf. Several cuts of medium rare tenderloin where accompanied by several varieties of Japanese mushrooms and asparagus. Dessert was a house made green tea tempura on top of azuki bean. It was accompanied with several pieces of fresh fruit and a pistachio macaron. The entire experience felt very intimate and personal. The only downside: they have no liquor license so BYOB.
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