WHAT YOU SEE ON THE PLATES AT OMAKASE GOES WELL BEYOND SHEER EXPERTISE.
OUR MENU* REFLECTS CHEF Tonai Akifusa 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- 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 Tonai AND THE CULINARY TEAM BRAINSTORM EVERY DAY FOR INNOVATION ADDING COURSES TRADITIONALLY NOT FOUND IN EDOMAE-STYLE MENUS THAT SHOWCASE THE TEAM’S CREATIVITY AND ADVENTUROUS SPIRIT.