Fine Dining
🍣"the fish here is the same quality [as Japan]"
🍤Rock Shrimp Tempura is a MUST
🦀Hairy crab donabe rice pot serves two
Chef Markee Manaloto brings Michelin-honed skills from Sushi Yasuda to this spacious omakase spot, where dry-aged yellowtail and bluefin shine. Unlike cramped sushi counters, there's room to breathe with 15 counter seats and tables for à la carte options.
Intimate omakase counter
Michelin-starred pedigree
Dry-aged sushi specialist
Special occasion worthy
Fine Dining🍣"the fish here is the same quality [as Japan]"
🍤Rock Shrimp Tempura is a MUST
🦀Hairy crab donabe rice pot serves two
Chef Markee Manaloto brings Michelin-honed skills from Sushi Yasuda to this spacious omakase spot, where dry-aged yellowtail and bluefin shine. Unlike cramped sushi counters, there's room to breathe with 15 counter seats and tables for à la carte options.
Intimate omakase counter
Michelin-starred pedigree
Dry-aged sushi specialist
Special occasion worthy