From my visit
Our omakase began with oyster and uni, Japanese fluke with wasabi-pineapple purée, corn bisque with scallop and shimeji, and anago in tofu skin with seaweed and shiso.
More from the visit
The nigiri progression included madai, kinmedai, kanpachi, shima aji, botan ebi, hotate, salmon, akami, toro, Hokkaido uni and wagyu, followed by a handroll and dessert. Toro, uni and wagyu were standout bites for me.
More from the table
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