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!
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| We begin. |
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| Chum Salmon. |
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| Lightly smoked, sockeye salmon. |
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| Thanks chef for the scallop! |
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| Squid |
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| This was possibly horse mackerel. |
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| Mackerel torched with lemon and sea salt. |
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| Yellow tail. |
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| Mackerel aged seven days. |
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| He was moving around...but then.... |
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| Nakazawa was like "Saynora Shrimp!" |
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| Giant Ebi. |
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| I'm not all that sure what came next. |
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| The sake pairing was getting to my head by now. |
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| Photo break! |
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| Tuna - from less fatty to o-toro! |
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| Santa Barbara Uni...so...good. |
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| Salmon Roe. |
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| Salt water eel. My father would be so jealous. |
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| Tuna hand roll. |
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| Tomago! He took so long to perfect it. Liz and I had no idea that this was what Tomago is supposed to taste like! |
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| Finished off with some lychee sorbet and a hot green tea. |
A great meal with even better company.
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