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  • Chef Eric has your undivided attention in this omakase experience. We got the 6pm seating, he has eight seats. We were served the freshest uni, toro, perch, mackerel, lobster, oysters, red snapper, halibut, blue fin, giant clam (gooey duck) and a few more I can't remember. He took his time to explain a little about the different types of Wasabi and the use in the different types of fish, as well as soy, it was well appreciated. The presentation of each dish was perfect. Such close attention to detail. Perfect clean flavors. Great variety of fish. Reservations only, so be sure to call in advance.
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