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...+ More
Our current menu consists of one appetizer, a course of premium sashimis, chawanmushi, then nigiris. We end the nigiri course with nimono, an A5 Wagyu dish, and live lobster tamago, owan and kanmi...+ More
Omakase Table experience offers the same courses as Omakase Bar experience, providing a cozy setting for guests of two and couples. Table is served by our professional servers instead of Chef.
We...+ More
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