Omakase Course #1: Sashimi
Lobster with garlic oil, Tazmanian salmon, suzuki (some of the nicest I've had), kampachi, madai, and coarse-grated wasabi.
Omakase Course #2: Scallops
Local scallops with fennel, crisp-tender hijiki seaweed, and scallop-dashi broth.
Omakase Course #3: Black Bass
Black bass with tempura-battered fennel, shiso, and burdock root in spring onion dashi broth. My surprise favorite of the omakase.
Omakase Course #4: Sweetbreads
Smoked teriyaki sweetbreads with tomato caramel (read: caramelized cherry tomatoes), ohitashi (sesame spinach), sesame butter, pickled Miyake farm baby carrot, and glazed pearl onions. Incredibly rich, but also delicate.
Omakase Course #5: Nigiri
Bluefin tuna (left) and sawara (Spanish mackerel; right), both brushed with smoked dashi shoyu and draped over saffron sushi rice.
Inaniwa Udon ($18)
Hand-rolled thin noodles from Japan's Akita prefecture, served in a sweet broth with pickled local vegetables and sesame seeds. Available hot or cold.
Nothing like the Peruvian presentation, this maki-style ceviche features Japanese snapper tossed with lemon and lime juices, cilantro, truffle oil, ohba leaves, tobiko, and radish sprouts.
The omakase's sweet ending
White chocolate filled with gooey passion-fruit caramel. Perfect.