What you see on the plates at Omakase goes well beyond sheer expertise.
Our menu* reflects Chef Jackson Yu and his culinary team’s tireless refinement and pursuit of authentic traditional Japanese sushi. We source our fish from Tokyo’s world-renowned fish vendors in Sakasyu, who fly their best selections to Omakase three times each week.
Thanks to Chef Yu and restaurant partner Kash Feng’s personal relationships with vendors in Japan, all fishes are handpicked by the most seasoned experts, ensuring Omakase receives only the finest quality ingredients.

 Our approach is strictly Edomae style, in its purest and simplest form that brings out the true flavor of sushi; we employ traditional techniques such as aging, sujime, konbu jime, shio-jime, and occasional charcoal grill and smoking. To make our Edomae tasting menu more interesting, Chef Jackson Yu and the culinary team brainstorm every day for innovation adding courses traditionally not found in Edomae style menus which showcases the team’s creativity and adventurous spirit.

*Omakase serves mainly raw or uncooked food. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
**A 20% service charge will be included in your bill. No additional tip is necessary.

PAIRINGS

Premium sake pairing 130 per person