Omakase

Omakase Restaurant Review:

Expect to have to make only two decisions when dining at Omakase: the time of the meal (there are two seatings each night) and whether to sit at the bar or a table for the omakase-style tasting menu. After that, chef Jackson Yu will make the best choices for you. Most of Yu's fish is sourced from Japan's Tsukiji Fish Market, though the fish itself comes from wherever it is prevalent and optimal. Our tuna came from Spain, where the big fish were running at that moment. Flavors are delicate, authentic and never overbearing. Toro nigiri, soft as room temperature butter, is kissed with a sear that takes one immediately to Japan at a stone flame hibachi. Selections range from the familiar to the advanced (lobster claw), to the exotic (monkfish liver, Japanese needlefish). Plating is detailed and tweezer precise and house-made sauces, from white soy to soy with mirin and ponzu, are meant to emphasize the fish. Nigiri is so memorable you may wish to pay the premium for an extra piece of a favorite. Dessert is a simple but flavorful sorbet in syrup, either yuzu or mango. Saké pairings are available, as are individual choices by carafe or bottle from a well-curated list. The diminutive restaurant has a sushi bar that seats 14 and a duo of two-tops, so reserve well in advance --- the quality of the food has drawn an interested following.