Omakase By Tento

The chefs balance traditional Edomae techniques with modern presentation, focusing on simplicity and precision to highlight the natural flavors of the fish. The progression of courses includes classic tuna and salmon, alongside unexpected additions at this price point like uni and Wagyu beef nigiri, torched sablefish, and toro topped with caviar. Throughout the meal, the service remains attentive yet unpretentious; the chefs pace the courses steadily and will substitute ingredients to accommodate dietary restrictions.