An omakase (from the Japanese phrase “I’ll leave it up to you”) is a prix fixe sushi dinner, personally crafted daily by the chef. Chef Takeshi sources and presents the season’s best offerings through multiple courses—from his hands directly to your plate—with the style and execution that allows for the purity of the ingredients to come forth.

We offer several different omakases in respect to the available time slots below:


12PM - 3PM


The Sabbatical - 90

Our midday 90-minute omakase for those treating themselves to an extended
break of sushi and leisure.

The Special - 45

Our lunch round: a quick but comprehensive 8-course omakase lunch made to fill you up before the next conference call.




5 PM - 10 PM


The Mini - 65

Our undercard: a 45-minute, 8-course omakase dinner designed to cure your afterwork fix or finish the night off strong.

The Standard - 130

Our main event: a full 90-minute, 16-course omakase dinner that goes the distance, round after round with the Chef’s best.




Iwana - Artic Char

Otoro - Fatty Tuna Belly

Kohada - Gizzard Shad

Buri - Japanese Amberjack

Kyushu Uni - Sea Urchin

Sayori - Japanese Half Beak

Kurodai - Blackhead Seabream

Zuke Akami - Marinated Bluefin Tuna

Tako - Octopus

Hobo - Red Gunnard

Ikura Temaki - Salmon Roe Handroll

Hotate - Scallop

Anago - Sea Eel

Maine Uni - Sea Urchin

Shimaaji - Striped Jack

Kasugo - Baby Snapper

Hotaru Ika - Firefly Squid

Kinmedai - Golden Eye Snapper

Myoga - Japanese Ginger Nigiri

California Uni - Sea Urchin

Akami - Lean Tuna

Chutoro - Medium Fatty Tuna

Aoyagi - Orange Clam

Akamutsu - Rosy Seabass

Sake Maki - Salmon Roll

Anago Maki - Sea Eel Roll

Hotate Uni Temaki - Scallop Sea Urchin Handroll

Aburi Toro - Seared Fatty Tuna

Botan Ebi - Sweet Shrimp

Isaki - Threeline Grunt

Ask us about our seasonal specials

Custom maki roll and handroll available upon request

Availability and prices subject to change according to market

For specialty seafood request, please contact us for availability

Sumiika - Cuttlefish

Mirugai - Giant Clam

Aji - Horse Mackerel

Myoga Maki - Japanese Ginger Roll

Sake - King Salmon

Saba - Mackerel

Negitoro Temaki - Minced Fatty Tuna Handroll

Hokkaido Uni - Sea Urchin

Kaki - Pacific Oyster

Ikura - Salmon Roe

Iwashi - Sardine

Madai - Sea Bream

Umi Masu - Tasmanian Sea Trout

Ishidai - Striped Beakfish

Suzuki - Japanese Seabass

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illnesses.




Seasonal Tea Selection
Sparkling Water
Sake and Wine Selection Coming Soon