Omakase

had dinner on a recent trip to SF. The 200 tasting menu was worth the price given the quality and quantity of the fish. Favorite was the sea urchin with salmon roe. A5 wagyu beef was also very tasty.

The ingredients are simply amazing! The highlight is the Jinji fish. Because it was very happy to chat with us, it cut a lot of sashimi for us to try. It also gave me a glass of plum wine, two cute Ozawa crabs and three pieces of Shizuoka melon. To be honest, my stomach was so full. There is no room for soup, appetizers, and half-cooked wagyu beef. The pink outer layer in the picture is like paper, which is made of pure red bean powder. It is sweet and sticky. I really recommend it to those who love Japanese food! As for the price, it depends on the ingredients anyway. The rarer the ingredients, the higher the price!

The one-star restaurant is indeed very high-end. Their Japanese food is still high-end. Although I have never eaten real Kaiseki cuisine, the introduction said that theirs is similar to Kaiseki cuisine, so I came here to taste it.

First class! They buy fish from Japan three or four times a week, and these fish are very fresh. One dish is a small piece of cheese on the salmon, which tastes a bit heavy.. I must say that each fish has its own unique flavor, from shallow to deep, and then from deep to shallow. ...The waiter is also very considerate, the whole environment is very quiet...

Awesome Omakase, the main store is in Hakata, Fukuoka, is a Michelin star, sushi master Mr. Nakata is very nice, chatting happily can help you do more sushi or hand rolls. Sushi rice is the practice before Edo, wasabi uses the traditional method of shark skin grinding, the normal package is ten-pass sushi, to the appetite of girls, enough! recommend.

The taste is quite satisfactory, the boss is said to be Chinese but I was not there when I went. (Eat half of the rashi)