Fine Dining
Fine Dining🥚"chawan mushi with smoked trout caviar" is a standout
✈️"I would have sworn I was back in Japan"
🦀Request bar seating for the full chef interaction
This is Edomae sushi as theater. Chef Mitsunori Kusakabe, a Nobu Tokyo alum and certified blowfish butcher, serves dramatic omakase presentations like vertical crab claws and chawanmushi in actual eggshells. The 18-course procession unfolds with military precision in a hushed, formal room across from the Transamerica Pyramid.
Michelin-starred omakase
Edomae sushi tradition
Chef's counter experience
Formal fine dining
Fine DiningFine Dining🥚"chawan mushi with smoked trout caviar" is a standout
✈️"I would have sworn I was back in Japan"
🦀Request bar seating for the full chef interaction
This is Edomae sushi as theater. Chef Mitsunori Kusakabe, a Nobu Tokyo alum and certified blowfish butcher, serves dramatic omakase presentations like vertical crab claws and chawanmushi in actual eggshells. The 18-course procession unfolds with military precision in a hushed, formal room across from the Transamerica Pyramid.
Michelin-starred omakase
Edomae sushi tradition
Chef's counter experience
Formal fine dining