Shh omakase

Shared among just 13 guests, the service unfolds as a guided tasting where owner Sing explains each piece as it arrives. The kitchen leads with starters like chilled octopus before settling into a 14-course progression anchored by fish flown in directly from Japan, readily customized for rice preferences or dietary needs. A downstairs bar handles extra pours, mixing frozen watermelon slushies and low-sweetness yuzu cocktails alongside the counter.