Tempura Ichika

Omakase sushi course crafted by Chef Ken Kawakami, born in Osaka and raised in Tokyo. Trained at prestigious sushi restaurant in Tokyo's Ginza district, with 8 years experience in San Diego and 15 years in Hawaii at Hilton Hatsuhana and Suntory. Traditional authentic sushi techniques.

Omakase sushi course crafted by Chef Ken Kawakami

Chef's omakase course featuring tempura selections including Fleur de Sel Pepper Prawn with Hakata Salt from Ehime, Hokkaido Scallop with Truffle Salt, followed by savory shokuji course and refreshing dessert. Seasonal seafood flown in from Toyosu, Tokyo, and local produce.