Omakase by Korami

The meal relies on spontaneity between the chef and diners. Rather than delicate, minimalist portions, the kitchen serves hefty bites of premium ingredients like Wagyu, uni, otoro, and caviar, all priced accessibly. The preparation focuses on complementing the natural flavor of the fish rather than overpowering it, paired with carefully seasoned rice. The chefs keep the atmosphere highly personal, shaping an approachable room where the meal is supported by a wide selection of sake.