Fine Dining
Fine Dining🍣"best premium uni I've tasted, so creamy and sweet"
🐟Fish aged 7-30 days for deeper umami
🪑Only 10 seats, book well ahead
Chef Ray Lee's 10-seat omakase counter specializes in dry-aged fish and feels like a sake-soaked dinner party. Expect 18 courses of impeccable nigiri and decadent plates like butter-poached lobster dusted with green garlic powder.
10-seat exclusive counter
Chef's R+D kitchen
Dry-aged fish specialist
Interactive chef experience
Google
(50)
4.7
Fine DiningFine Dining🍣"best premium uni I've tasted, so creamy and sweet"
🐟Fish aged 7-30 days for deeper umami
🪑Only 10 seats, book well ahead
Chef Ray Lee's 10-seat omakase counter specializes in dry-aged fish and feels like a sake-soaked dinner party. Expect 18 courses of impeccable nigiri and decadent plates like butter-poached lobster dusted with green garlic powder.
10-seat exclusive counter
Chef's R+D kitchen
Dry-aged fish specialist
Interactive chef experience
Google
(50)
4.7