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  • Dined here on saturday night. We've ordered the Omakase 100, which is a chef's signature 5 course tasting menu cost $100. If the courses were chef's signature, then he surely don't know how to handwrite. The first course was a poke like dish; bit sized chunks of tuna in onion vinegar puree. Not a fan of onions, so this course was so-so. It was more show than tasty (since it was served in a bowl of dry ice). The second course was slices of sashimi consist of two slices of tai (red snapper), kanpachi (amber jack), and hamachi (yellow tail). Both tai and hamachi was topped with delicious yuzu dressing, but the almighty kanpachi was lacking in favor (which was quite disappointing). So, dinner was proceeding quite well, then it made a U turn. The third course of bit sized sliced wagyu, lobster, and tuna on crispy cracker were very uninspiring. The taste were from bland to overly sweet and salty. The fourth dish featured miso yaki seabass, which was overcooked and tasted more like swordfish. However, the nigiri plate (fifth course) was the best of the night; salmon belly, uni, king crab leg, and tuna. I never had Uni nigiri styled (typically served gunkanmaki style), it was quite amazing. The salmon and tuna was perfect as well. So, was it worth the $100 or $20 per dish? No. Bottom line, just order the sushi and skipped the rest of the fushion "stuff." Please keep in mind that the sushi is about 25% more expensive than your average sushi bar.
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