We had the omakase for dinner, as well as the beverage omakase. So many courses, soooo yummy. The descriptions are sometimes vague, as I had a hard time both hearing and remembering everything they said. The Kobe shortrib might be the best, but it’s hard to choose.
Salmon tartar with lemon and jalapeño oil
Blue fin belly tartar fresh and crunchy chives sturgeon caviar
Kummomoto oysters Japanese salsa, lime ceviche, jalapeño slice
Evolution 9 varietal blend
Oregon Snapper carpaccio ginger, apple
Morimoto Jumai Saki
Amberjack fish, micro-green salad, carrot oil, yuzu foam
Raspberry lemon soda
Spicy lobster creme fraiche
Kobe short rib, wasabi greens, vegetables, red wine reduction
Sushi: Tuna, amberjack, Bonita tuna, red snapper, clam
Sauvignon blanc dessert wine (I think. Not sure what she said.)
Ginger peach cheesecake
The pictures at the end are the inside of the restaurant: a rather phallic-looking table light, divider walls that changed from lime to pink/purple, and organic-styled ceilings and walls.