Have a bit of travel coming up the next little bit so think this was the last sushi meal for about 2 months 😢.
Fun night with chef Osamu explaining the process and thinking about the nigiri he curates , alternating textures and temperature, he tries to give a unique omakase experience .
Loved the contrast of otoro from both the belly and the cheek , and the Nodoguro barely touched with flame to wake up the oil on the skin is always a pleasure .
Full menu below
Scallop and shrimp with caviar
Ark shell clam sashimi
Charcoal grilled Hamachi
Abalone cutlet
Seared Snapper
Snow crab and tofu in dashi
Nigiri sequence -
Cheek Otoro
Belly Otoro
Marinated akami
Iwashi
Uni
Nodoguro
Kuruma ebi
Anago
Toro handroll
Shizuoka Melon
