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  • Hubby asked where I would like to have dinner before I go back to work since my maternity leave is coming to an end. Without hesitation, I said, "Kame." There are 2 seating, one at 6 and one at 8pm, M-Th. We chose the 8pm on Thursday. Chef Eric and team created over 20 different items for us to enjoy and EVERY SINGLE ITEM was of the freshest quality, flavorful, and we could truly taste the essence of the item. There are other omakase places out there where you are given many items, but not all are great. You may like a few items that were offered. Nopee, not here at Kame. Every single item was unique and delicious. There were items that I have tasted before (i.e., raw lobster with uni, truffle caviar and gold flakes, lobster miso soup, hairy crab rice with uni, roe, fatty tuna, melt in your mouth fatty tuna, three different types and style of oysters, scallop sashimi, etc), others that I have not tasted before (i.e., black throat sea perch nigiri, mullet fish roe, and more items that I can't remember the name of), right down to the unique and edible garnishments (mountain peach, cherry blossoms, fresh seaweed, fresh pickled ginger). We finished the epic omakase with a scoop of delicious hojicha ice cream. We learned a lot during this omakase, from Chef Eric. Differences between the Santa Barbara and Japan uni, etc. Chef Eric only gets shipment of the fish from the region that produces the best tasting of its kind, and will not settle for anything less than premium quality. Quite honestly, though our omakase was $160pp (there is also the $120pp), the quality and quantity of our meal is worth way more than that price. Like the Joel Robuchon of the French cuisine, Jose Andres of the Spain cuisine, Chef Eric is the ONE representing Japanese cuisine. Very knowledgeable, friendly, passionate, he is one of a kind. His omakase is the ultimate omakase, and we will always return.
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