Omakase

Head chef Yoichi Hiejima's kaiseki expertise showcasing the season with intricate traditional Japanese flavors and textures with California's abundant produce. Intricately crafted Japanese dishes followed by sushi fresh from Toyosu Market. Edomae style preparation using traditional techniques such as aging, sujime, konbu jime, shio-jime, and occasional charcoal grill and smoking. Includes innovative courses showcasing the culinary team's creativity and adventurous spirit.