"Very, very satisfied with our omakase dinner recently to celebrate a graduation and birthday. We came on a Friday night with reservations for 6 people, bar seating 7:30pm, and it was quite busy. We had to wait about 20 minutes for them to finish clearing out the previous party, but they were really apologetic and sincere and offered to get us drinks before we sat down so we didn't mind. What makes this restaurant stand out from other sushi places is by and far, their service. They are attentive, professional, fun, and oh so charming. We constantly had servers collect our plates as soon as we were done with appetizers, always filling up our sake glasses whenever they were approaching empty, and our main chef, Yoshi, was absolutely ADORABLE. He was great with explaining each and every course; the pairings, the fish, and all, adding so much personality to his presentation. From what I saw, the omakase chefs each have creative freedom over their choice for appetizer offerings, while the rest of the nigiri is quite similar if not the same. I thought the offerings were really unique compared to other sushi spots; Yoshi explained some of the seasonal offerings for these rare fish which was pretty cool. This is what we got: -Housemade Agedashi Tofu: This appetizer actually blew my mind. It might just be the best tofu I've ever had. I initially didn't expect much, but I was pleasantly surprised by the texture; it resembled a soft mochi rather than soft tofu that falls apart easily. It was served in a dashi/soy sauce. This was INCREDIBLE. -Japanese Snail, Firefly Squid, Ocean Trout, Needlefish w/Lotus Root, Young Peach, and Flower: I couldn't remember every little detail of this dish but it was packed with all types of flavors. Beautiful presentation as well. I especially enjoyed the texture of the giant snail and the little green peach was OUT OF THIS WORLD. It's better than any candy you can eat...and I would like a massive bowl of it. -Deep Fried Soft Shell Crab w/Tosazu Jelly: Uber crunchy, uber delicious. The plating looked so cool and the jelly added some savory soy, bonito flavors and a kick of acidity to the dish. -Japanese Red Snapper -Yellowtail Amberjack -Slathskin Snapper: I loved the bright yuzu with this fish -Golden Eye Snapper: I really enjoyed the slight sweetness in this fish -Bluefin Tuna: Amazing. It just melts away. -Fatty Tuna: Ooo that's fatty alright. -Live Shrimp: They came out jumping and dancing on the counter. Super fresh and the texture was so supple. The heads were removed and the chefs asked if we would like it fried or cooked in miso soup. We got one of each. -Fried Shrimp Head: Texture was amazing and flavor was nice -Shrimp Head in Miso Soup: I think the hot miso soup was the winner here just because cooking it in the broth allowed the flavors to be brought out, and nothing hits the spot like hot soup. It's much richer than typical miso soup that probably comes to mind. Still, if you're with multiple people, I would recommend getting both the fried head and miso soup and try both! -Wild Young Yellowtail: Texture was amazing. -Santa Barbara Uni: Melt in your mouth -Seared Otoro: Favorite nigiri BY FAR. So fatty and melty. Incredible. Hands down one of the BEST pieces of fish I've ever had. -Scallop: Light and refreshing -Blackthroat Seaperch -Dessert: We received various flavors of ice cream. Small scoops of black sesame, matcha, dulce de leche, and mascarpone to share amongst our party. My friend was given a mini cake with strawberries and ice cream to celebrate and all the staff and remaining diners all sang happy birthday! For 2 people, (with a generous tip and a lot of sake) it was around $450 for the amount of courses we got. Your omakase chef will ask you at a certain point if you feel like stopping beforehand so it's really up to you. The restaurant and parking: The restaurant itself is pretty small. There is a main bar area (which I would highly recommend if you are ordering omakase) as you can watch the chefs in action, a few tables insid"
