To be fair, I haven't had many sushi omakases, so I'm by no means an expert here, but what I do know is that I really enjoyed my experience. All my friends have told me, and it's true, you have to sit at the bar on a weekday here. Interacting with Nakazawa is 100% worth the extra $30 to sit at the bar (restaurant is $120/pp and the bar is $150/pp). Nakazawa is absolutely adorable and does his best to keep you entertained throughout your meal.
Also, if you like sake - do the $40 sake pairing. 5 pairings, so a great deal!
|Lightly smoked, sockeye salmon.|
|Thanks chef for the scallop!|
|This was possibly horse mackerel.|
|Mackerel torched with lemon and sea salt.|
|Mackerel aged seven days.|
|He was moving around...but then....|
|Nakazawa was like "Saynora Shrimp!"|
|I'm not all that sure what came next.|
|The sake pairing was getting to my head by now.|
|Tuna - from less fatty to o-toro!|
|Santa Barbara Uni...so...good.|
|Salt water eel. My father would be so jealous.|
|Tuna hand roll.|
|Tomago! He took so long to perfect it. Liz and I had no idea that this was what Tomago is supposed to taste like!|
|Finished off with some lychee sorbet and a hot green tea.|
A great meal with even better company.