Episode #200: Tojo's

Vancouver (Northwest), $$$$ (Luxury)
www.tojos.com

If I were to make an FAQ about me, the question "Have you been to Tojo's?" would definitely be near the top of the list. As much as I would have liked to answer "yes" to visiting what is perhaps Vancouver's most famous sushi restaurant, the prices there are not within the budget of any reasonable university student. A spicy tuna roll? $22. An order of Assorted Nigiri? How about $55? In all sanity, Tojo's would have been off limits for me until I got myself a well-paying job. However, there is a study that says not getting enough sleep is the same as being drunk. I've been averaging a paltry 4 hours of sleep per day since the start of the semester, and I suppose it all added up and resulted in me swinging myself into Tojo's to book a reservation for the priciest omakase dinner they had—the $150+ omakase at the sushi bar.

Omakase refers to a special dining experience in which the selection of dishes is left entirely up to the chef. At Tojo's, the omakase at the bar starts at $150 and begins to climb as he serves you more and more dishes (you indicate when to stop). As this was such a high-profile dinner, I was determined to make it Episode #200 and not #201 or #202. Having already made arrangements for Episode #201 with a friend, I braved a windstorm that involved fallen trees and downed power lines to get to Tojo's, eager to bust the paycheck that I had received earlier that day.

Inside the restaurant was one of the finest dining spaces I have ever come across. It was no measly sight—not only was the kitchen enormous, but there was enough seating for no less than 70 guests. There to greet me at the sushi bar was Chef Hidekazu Tojo, who is credited for inventing the ever-so-popular California Roll and BC Roll.

Chef Tojo may not have a very loud voice, but he has the confidence of Donald Trump. At the very beginning of the omakase, he made sure to reassure me that his food was "the best of the best." After that, much of my dinner was peppered with phrases like "very delicious," "this is excellent," and "you will definitely love this." He says these phrases with the tone and gestures of a wise, elderly philosopher. Although it may be perceived as arrogant, I think he does this to hypnotize people into believing that they are indeed eating "the best of the best."

Tuna Tartare - A

In the blink of an eye, Chef Tojo whipped out the Tuna Tartare, an appetizer featuring chopped tuna dressed with Tojo's special sauce. The sauce was a harmonious blend of gomaae and ponzu and was a perfect match for the soft, savoury tuna. Mixed within the tuna were very finely chopped green onions, which added a refreshing, energetic zing to the dish. On top were a few pieces of crunchy daikon, which Chef Tojo told me were added for a textural contrast. 

Assorted Tempura - A

The next course consisted of Zucchini Flower Tempura with Scallops, Cherry Tomato Tempura, and Okra Tempura. The tempura batter was precisely made with the right thickness and texture. The zucchini flower had a green onion essence was filled with soft scallops, though the scallops were not especially rich in flavour. The cherry tomato was so juicy that when I bit into it, juice flew out of my mouth and splattered onto the tempura lining paper. Whoops... The okra was also a delight and contained just the right amount of moisture.

Seafood Salad - A

Next up was a Seafood Salad containing wild salmon, sliced octopus, Dungeness crab, and mackerel dressed with mustard miso sauce and graced with a few slices of apple and daikon. I enjoyed the contrast of fruity vs. seafood flavours. The octopus was remarkably soft, while the Dungeness crab had an excellent silky texture. The sockeye was a little weaker and could have been smoother. However, the mackerel had the most amazing flavour of any mackerel I have ever had. It was rich with almost a hint of smokiness in it, yet not the slightest bit too salty.

Steamed Canadian Sablefish - before uncovering the paper "lid"

In addition to making sure I knew that his food was awesome, Chef Tojo also made sure that I remembered to take photos of his food. Yes, by this point, there were already a few horrendous near-tragedies in which I picked up my chopsticks before my camera. When he presented me with this dish, his instructions were very clear: take a picture first, and then pull apart the ribbon.

Steamed Canadian Sablefish - A

When I uncovered the paper lid, a wonderful, heartwarming aroma filled the air around me. Inside was a piece of soft, silky sablefish accompanied by some juicy asparagus and various mushrooms for additional depth of flavour. Though I've had softer and meltier sablefish in the past, the smooth texture of this one and the fullness of the broth made up for it.

Golden Roll - A+

The one item that blew me away was the Golden Roll, one of Tojo's most expensive special rolls. The three pieces that you see in the picture above amounted to about $20 of my bill. Using west coast ingredients such as salmon, scallop, spot prawns and Dungeness crab, this roll melted in my mouth like no other roll I have ever had. The heavenly sweet scallop went perfectly with the soft egg wrapping, and this was contrasted with a small helping of crunchy caviar atop each piece. The flavours of this roll were neither bold nor especially innovative. It was the precision that made it the sole highlight of my entire dinner.

Ikura Nigiri - A

Barracuda Nigiri - A

Spot Prawn Nigiri - A

Just prior to handing me this dish, Chef Tojo was trying hard to get the ikura (salmon roe) not to fall off. He succeeded, but just barely. In either case, the ikura was a success. The seaweed had a special roasted flavour to it, and the fish oils in the ikura were savoury. The Barracuda Nigiri had a nice zing from the green onion and ginger on top. It had a lightly smoked flavour and a delectably smooth texture. The Spot Prawn Nigiri was very fresh, creamy, and meaty, though it was a bit heavy on the wasabi.

Anago Nigiri - A

After the three pieces of regular-sized nigiri, I was presented with the jumbo-sized Anago Nigiri (sea eel). It was designed to be cut in half and then eaten as two separate pieces. The steamed, warm piece of anago was very soft, though I thought it could absorb a little more of the sauce. This piece of nigiri was where the sushi rice stood out the most. The texture was just right, and it was almost in line with the sushi rice at Miku and Octopus Garden. 

Geoduck Cucumber Temaki - A-

In a bold move, Chef Tojo presented me the Geoduck Cucumber Temaki, which he boldly dressed with spicy mayonnaise! The dressing worked, and the seaweed had the same nice crunch and roasted flavour as the seaweed from the Ikura Nigiri. The geoduck had an appealing crunch to it, though with so many different ingredients going on, it was difficult to discern the distinct flavour of geoduck within the cone.

By this point, the restaurant became busier than when I had just arrived. It seemed to me that in an effort to entertain the other omakase diners, Chef Tojo was starting to lose his focus on the food. The precision started to go down, and the magic began to fade. I was also having to wait longer and longer between each dish. I called for one more item and then dessert.

Local Albacore Tuna Nigiri - A-

My last item was one piece of lightly seared Local Albacore Tuna Nigiri accompanied by green onion, ginger, and grated daikon. As expected, the tuna had a wonderfully soft texture. However, the tangy dressing and savoury flavour of the tuna did not really mix together. I could not taste any smokiness from the searing of the tuna either.

Green Tea Crème Brûlée - A-

Finishing off the meal was the Green Tea Crème Brûlée, my favourite dessert. This one was accented by a sesame cookie, Tojo's signature daikon and apple combo, and a slice of strawberry. The sweet flavours worked together well, and the green tea flavour was well-distributed throughout the custard. However, the crème brûlée ended up being slightly drier than expected.

Now that we were all finished, it was time for me to witness the horror of the bill...

Uh oh...

...$216.30! In all fairness, they did tell me multiple times before my dinner that the price was most likely going to end up in the $200 to $300 range. The wait staff was more than professional. Multiple servers treated me with utmost respect and made sure that my plates were taken away as soon as I had finished each item.

Yes, I know what you're probably thinking right now: Was it worth it?

If my dinner was $100, my answer would be a definite "yes." $150? Probably. However, $216.30 was a little excessive. Indeed, I have never experienced the same level of consistency at any other sushi restaurant in Greater Vancouver, and the precision was among the finest I have encountered. However, for that price, there weren't as many dishes that blew me away as I had hoped. I suppose there is a premium for the experience of dining in front of an internationally famous chef. It also seemed like there was a significant premium to sit at the sushi bar. I looked at the menu once more and noticed that I could have gotten significantly more food by ordering the 5-course omakase ($80) and the 6-course omakase ($120) simultaneously. 

As I headed for the exit, I received two souvenirs: Chef Tojo's special business card and a glossy postcard. I asked if all omakase diners received these, and the wait staff told me "no." Apparently, these are only for special guests. Well, at least they made me feel special!

Episode #190: Maruyama

Vancouver (Northeast), $$$$ (Luxury)
www.maruyamavancouver.com

After trying the nigiri omakase at Maumi, I went for a nigiri omakase at Maruyama to compare the two. I needed all the fancy sushi I could get to refuel myself before the start of the fall semester. Plus, there's hardly anything wiser to do than breaking the bank just before I have to pay tuition. I first learned about Maruyama through a recommendation from Grayelf, one of Vancouver's most knowledgeable foodies. She had had a few great experiences there, so I thought it would be most fitting for the two of us to go together since she would have the best insights regarding what to order.

The master at Maruyama is Chef Yoshiya Maruyama, who previously worked at Blue Water Cafe in Yaletown. Maruyama does not quite have the elaborate, elegant ambiance that Blue Water Cafe does, but the atmosphere could still be described as classy. Chef Maruyama's height may be a bit intimidating, but he is very friendly. At the bar, we conversed about various topics ranging from the habitats of particular kinds of seafood to his experiences at other nearby omakase restaurants.

Grayelf and I wanted to try his best selection of sushi, but since neither of us cared much about uni, we opted for the $60 ten-piece premium omakase.

Hirame Nigiri - A-

Our omakase commenced with the Hirame Nigiri (fluke). The fluke had a pleasant sweet flavour, though the application of wasabi was a little too heavy for me. The sushi rice was decent here, but not made with utmost precision until around the third or fourth piece.

Isaki Nigiri - A

Our next piece, the Isaki Nigiri (three-line grunt), had a richer flavour than the Hirame and a very smooth texture.

Aji Nigiri - A

With the Aji Nigiri (horse mackerel), I enjoyed the addition of grated ginger and green onion, which provided a nice zing to the nigiri and helped to balance out any fishiness with the aji. The aji itself had a nice, rich flavour.

Kuro Dai Nigiri - A-

The Kuro Dai Nigiri (black sea bream) had a bouncy chewiness and a rich sweetness, along with a very smooth texture. The wasabi was once again a little heavy here.

Madai Nigiri - A

The Madai Nigiri (sea bream) had a sweet, scallop-like flavour. By this point, the sushi rice and the balance of wasabi were excellent with every piece. 

Mejina Nigiri - A

The Mejina Nigiri (large-scale blackfish) had a chewier, meatier texture. Freshness was very apparent with this one.

Kin Medai Nigiri - A

Slightly milder in flavour was the Kin Medai Nigiri (premium red snapper), which had a slight chew. Looking closely at the nigiri, you can see the red scales of the snapper.

Itoyori Nigiri - A+

One piece that really hit the target for us was the Itoyori Nigiri (golden threadfin bream). With an extremely soft and melty texture, this piece of nigiri was so delicate that it almost fell apart when I tried to pick it up. A slight hit of wasabi (no overage of it this time) perfectly complemented the rich flavour of the itoyori. 

Renkodai Nigiri - A

In comparison, the Renkodai Nigiri (yellowback sea bream) had a milder flavour. A lighter application of wasabi was used to accommodate for this. 

Bluefin Otoro Nigiri - A+

The finale of our nigiri omakase was a piece of Bluefin Otoro Nigiri. At $15 a piece (if ordered separately), this broke the record for the most expensive piece of nigiri I have ever had. Just five years ago, I would think that $2 for a piece of nigiri was too much. How times have changed! However, the price was justified as the bluefin otoro exhibited a fantastic, marbly texture. It produced the perfect umami explosion when placed in your mouth. I will say without hesitation that this was the best piece of bluefin otoro that I have had so far. Due to sustainability issues, I expect this to be the last piece of bluefin tuna I have this year, unless it is served to me as part of a nigiri/sashimi set.

Of course, ten pieces of nigiri would never make me full, so I asked for Grayelf's advice on some other dishes to get. We ended up getting the Organic Eggplant Agedashi and the Premium Homemade Udon. 

Organic Eggplant Agedashi - A

The Organic Eggplant Agedashi came with several small, cute pieces of eggplant with a debatably appropriate appearance. Graced with daikon and green onion, the eggplant was very juicy and absorbed the flavour of the broth well. They cleverly made many incisions into the sides of the eggplant to make it much easier to chew.

Premium Homemade Udon (half portion) - B+

Upon hearing that Grayelf and I wanted to split the Premium Homemade Udon, the staff offered to the split the udon between the two of us. The udon noodles were much thinner than regular udon noodles but still had a good amount of chewiness. The daikon, kombu (seaweed), and bean curd all complemented each other nicely. Deep-fried crumbs added savouriness to the udon, but also made the udon broth a little too strong and greasy flavour-wise.

We received professional and friendly service from both Chef Maruyama and the staff. Quality and careful preparation were apparent in every dish. I found the consistency of the nigiri omakase here to be better than what I had at Sushi Bar Maumi. However, Sushi Bar Maumi's omakase is cheaper and offers more variety. If you have wise spending habits like me and allocate a lot of your expenses towards sushi, I would say that both Sushi Bar Maumi and Maruyama are worth visiting. 

Episode #184: Sushi Bar Maumi

Vancouver (West End), $$$$ (Luxury)
www.facebook.com/sushibarmaumi

On the day of my very first food blogger joint dinner, the skies decided to present me with some of the highest temperatures I've ever experienced all year. While making my way to Sushi Bar Maumi to meet Food Wench from Drunken Noms and Picky Diner, I had to spend some time standing in front of the display coolers at IGA and wander around in a few air-conditioned hotels in order to prevent myself from turning into a sweat fountain. Thankfully, I budgeted plenty of time to ensure that I would still make it on time.

Sushi Bar Maumi is operated by the sushi chef Maumi Ozaki and is one of the few places in Vancouver where you can get an authentic nigiri sushi omakase experience. It is strictly a sushi bar, so the menu consists solely of sashimi, nigiri sushi, and a few appetizers (there are no sushi rolls or alcoholic drinks). Most of Sushi Bar Maumi's diners come to have their nigiri sushi omakase, which comes in three forms: 10 pieces for $40, 15 pieces for $60, and 18 pieces for $90.

There are only ten seats (all at the bar), and as the omakase commences, each diner receives one large dish in front of them to hold the nigiri. Then, like clockwork, the chef works his way around the bar and presents each diner with one piece of nigiri at a time. The pace was quite relaxed, and between each piece, I had the time to take photos, eat the nigiri, write down some notes, and then discuss various aspects of my life with my fellow food bloggers. After the omakase, you have the option to order additional pieces of nigiri from the à la carte menu, which is updated daily depending on which fresh fish they managed to import from Japan. You are allowed to stay for a total of 90 minutes.

Now, let us rewind back to the beginning...

Anago Tempura - C+

Surprisingly, our first dish, the Anago Tempura (sea eel tempura), was a hot mess (pun intended). The batter was quite oily, and the frying oil was quite obviously overused. The distinct flavour of anago was lost, and this tasted much like any other battered fish. After biting into the anago tempura, my brain decided to spontaneously turn off and Food Wench, our vegetable expert, had to save me by identifying that the vegetable tempura consisted of one piece each of green bean, eggplant, and yam. There was also a crunchy fried fish bone added to the mix.

Kisu Tempura - C

Accompanied with the same pieces of vegetable tempura as the Anago Tempura above, the Kisu Tempura (Japanese whiting) also came with heavy and hard batter. Neither Food Wench nor I was impressed. The vegetable tempura was also sliced overly thin. I wondered if they made the tempura crappily in order to create a contrast with the excellent nigiri that was about to come next...

Mejina Nigiri - A

With the very first piece of our $40 nigiri omakase, we were taken into a whole new world with the Mejina Nigiri (largescale blackfish). (I Googled an image of the fish out of curiosity and cannot get over how plump and cute it looks.) The sushi rice was excellent with just the right amount of vinegar. It was also packed loosely enough to complement the texture of the fish. The blackfish itself had a nice, buttery flavour and an evenly distributed savouriness due to the fact that the sushi chef used a brush to apply a fine layer of soy sauce to the top of the nigiri. Picky Diner also remarked that there was a fair bit of wasabi placed under the fish.

Amaebi Nigiri - A

Among Food Wench's favourites was the Amaebi Nigiri (spotted prawn). The amaebi tasted fresh and featured a creamy flavour and a soft texture. They also provided us with the amaebi heads!

Surume Ika Nigiri - A

Along with the Mejina Nigiri, the Surume Ika Nigiri (Japanese flying squid) was a novelty for me. While I had no trouble recording the Japanese name for the nigiri, I kept thinking that the English name was Japanese line squid. That surely sounds like a very interesting type of squid. Once again, Food Wench came to my rescue and confirmed that the chef said Japanese flying squid. The squid had a delectable chewiness and was sliced to just the right thickness.

Hotategai Nigiri - A-

Moving onto the realm of seafood that I am familiar with, the Hotategai Nigiri, which the chef described as fresh scallop from Hokkaido, had an amazing, delicate, sweet flavour and a soft, pillowy texture. The only issue I had with this piece was that the wasabi was a little too heavy. 

Mebachi Maguro Nigiri - A-

Next, the Mebachi Maguro Nigiri (bigeye tuna) was one of the meatier pieces we received and came with a pleasant, smooth texture. With this piece, the brushing of soy sauce really accentuated the flavours of the tuna and brought it to life. Once again, the only issue I had was the slight overage of wasabi. 

Shima-Aji Nigiri - A+

With the Shima-Aji Nigiri (striped jack), things went from very good to outstanding. Here, Sushi Maumi managed to beat the other restaurants that initially made shima-aji my favourite type of nigiri. With an exquisite, smooth texture and a well-distributed hint of soy sauce, this piece of Shima-Aji Nigiri came as close to perfection as I could imagine Shima-Aji Nigiri to be. 

Aji Nigiri - A+

The Aji Nigiri (Spanish mackerel) was also one of the highlights of the omakase. It was very fresh and featured an excellent smooth texture. The garnish of green onion and ginger on top was a perfect complement to the aji and provided a nice zing. 

Kanpachi Nigiri - A+

Another piece of nigiri featuring an extremely smooth texture and a delectable brush of soy sauce was the Kanpachi (greater amberjack). The kanpachi and the rice just melted in my mouth perfectly. Could I even ask for more?

Saba Nigiri - A

The Saba Nigiri (mackerel) featured a slightly leaner texture than the Aji Nigiri above and came without the garnishes on top. This piece had a richer flavour and a slight chew to it. 

Anago Nigiri - B

Finally, our omakase ended off with a few wrong notes on the Anago Nigiri (saltwater eel). It was a little softer than expected and tasted like it was baked without any marinade or sauce. The anago almost bordered on being bland, but I still have to give Sushi Bar Maumi due credit for the consistently excellent sushi rice.

Ezo Awabi Nigiri - B-

After the conclusion of our omakase, Picky Diner and I proceeded to try out the Ezo Awabi Nigiri (Ezo abalone). I've had abalone many times in Chinese restaurants before, but this was my first time having it in nigiri form. Neither of us liked this piece in particular. It was much chewier and harder than I expected, and I felt like I was chewing little blocks. It didn't have much of the abalone flavour that I am used to.

Hon Maguro O-toro - A

I felt compelled to try something near the top of Sushi Bar Maumi's vast nigiri spectrum, so I went for one piece of Hon Maguro O-toro (fatty bluefin tuna). Due to sustainability issues (as bluefin tuna is an endangered species), I only order a piece of bluefin tuna once or twice a year (this being my first time this year). Picky Diner and Food Wench, being slightly more ethical than me, decided not to order this at all. The o-toro was served a noticeably cooler temperature than the other pieces, and was quite savoury and juicy. However, it wasn't quite as melty as the one I had at Octopus' Garden. 

During the whole omakase experience, the sushi chef didn't converse with the diners very much, but the waitress came around regularly to make sure that everyone's tea and water were refilled promptly. Aside from the tempura, I had a mostly excellent experience at Sushi Bar Maumi. The precision, care, and attention to detail are all clearly evident in the nigiri sushi. At one point, I started to feel a bit spellbound due to the consistently rich and luscious flavours of the nigiri. I could imagine all the delicious fish of the ocean swimming in my head. If it weren't for my eyes catching Picky Diner and Food Wench diligently pick up their cameras to take photos of each item, I would have forgotten to take photos of some of the nigiri myself.

 Click here to read Picky Diner's post!

Episode #133: Yuji's from Japan

Vancouver (Northwest), $$$$ (Luxury)
www.yujis.ca

After the midterms season ended, I immediately felt the need to go for an omakase dinner, a special dining experience in which the selection of dishes is left up to the chef. I've heard many good things about Yuji's from Japan, but what really made their omakase attractive to me was the fact that it was for $50. For only $50, I could forget all about how I did on my midterms. An excellent deal, I would say.

I visited the restaurant on Chef Yuji's first day back from his trip to Japan, and during my visit, the restaurant was already bustling with activity. Things were off to a good start as the servers were very friendly, and the quality of the green tea was excellent. However, trying to be discreet with my note-taking was an epic fail as the dishes were highly creative, which meant that I had to ask one of the servers to repeat the descriptions for many of the dishes I was served. I am very grateful for his patience.

First to arrive was a tower of six appetizers. While I was awed by the presentation, what amazed me more was how this was brought to me intact. If I were the server, the result would most likely be a disappointed (and possibly angry) Chef Yuji staring at his creations lying on the floor in a splat.

Sesame-Covered Eggplant - A

The first appetizer I tried, the Sesame-Covered Eggplant, was a success. With a juicy piece of eggplant in the center and a crunchy, aromatic layer of sesame seeds on the outside, this was a delightful start to the omakase.

Snow Crab on Egg Custard with Wasabi - A+

I was very impressed with the second appetizer, which featured silky, soft snow crab and a refreshing egg custard. The amount of wasabi was just right and went surprisingly well with the custard, giving it a unique, spicy kick.

Cherry Tomato Gomaae - A-

The Cherry Tomato Gomaae came with two extremely juicy cherry tomatoes. The sesame sauce was decent but not really absorbed by the cherry tomatoes.

Chicken Tsukune with Mushroom - A

The Chicken Tsukune was solid as the meatball was comprised of tender chicken meat that absorbed the light teriyaki sauce perfectly. 

Grilled Bamboo Shoot - B+

There was nothing mindblowing about this one, but the miso glaze on each piece added a nice sweetness. The bamboo shoot was not too chewy and had sufficient moisture.

Taro and Squash with Minced Meat - A+

I love miso-infused taro, and they nailed it here! The squash was by far the juiciest and softest piece of squash I have ever had. This definitely tasted much better than it looked.

Miso-Marinated Sablefish - A

Shio-koji Chicken - A+

After the appetizers, I was presented with two more resounding hits. The Miso-Marinated Sablefish was very juicy and silky, and I enjoyed the aromatic fish oils. The fish was so soft that it just melted in my mouth. I would have given it an A+ if it had a slightly stronger miso flavour. Moving to the right, I was highly impressed with the Shio-koji Chicken. It had a delicious pepper-like, smoky flavour and was very juicy and tender. The shio-koji and slice of lemon worked together to provide a slight zing.

Assorted Tempura - A

Next came a dish consisting of various tempura items. The batter was excellent and was appropriately thin, crispy, and savoury. The sweet chili pepper was not spicy and pleasantly juicy. The Cipollini onion had a nice balanced flavour but fell apart. Next, the kabocha was sliced thinly but was full of moisture. The prawn tempura was meaty with a good snap, and the ika (squid) with shiso had a refreshing minty flavour and a decent rebound. Finally, I was quite intrigued by the large piece of kale tempura at the back. It tasted almost exactly like a fluffy, airy version of vegetable chips (but of course, this tasted much better than standard vegetable chips).

Chawanmushi - A

I'm not the biggest fan of eggs, which explains why I have never ordered a Chawanmushi before. However, this Chawanmushi transformed my brain from fearing chawanmushi to craving chawanmushi. The steaming egg custard was mixed with a tasty, heart-warming seafood broth and contained some cooked scallop, shrimp, tilapia, and spinach.

Bigeye Tuna Nigiri - B+

Hamachi Nigiri - B+

Yazu Nigiri - B

Sockeye Salmon Nigiri - A-

Tai Nigiri - B

I was very impressed with my omakase dinner so far, but the nigiri sushi was a blunder compared to everything that came before. There were just too many mistakes. The sushi rice tasted overcooked and was too hard texture-wise, while some pieces contained too much wasabi. In addition, the sushi rice was too tightly packed in the Tai Nigiri. Was Chef Yuji still in vacation mode?? Well, at least it was still better than T&T Supermaket's sushi rice.

Despite the subpar rice, the fish were very fresh. The bigeye tuna had a delicate, sweet flavour, while the hamachi was soft and creamy. The yazu, a younger variant of hamachi, was slightly chewy, but the sockeye salmon had an appealing, smooth texture. The tai, being creamy, smooth, and not too chewy, was also a delight.

Cream Caramel Custard Pudding - A

Thankfully, the omakase ended with a well-executed dessert, the Cream Caramel Custard Pudding. It was homemade and consisted of a vibrant blend of sweet flavours, accented by the melty layer of caramel on top. It was served at a cool temperature, which made it especially refreshing.

The highly enjoyable and creative dishes were complemented by the friendly and attentive service, which lasted throughout my dinner. Despite the nigiri mishap, I still highly enjoyed my visit. For an omakase, I would have liked to see more high-ticket items, and I felt that $50 was slightly on the pricey side. That being said, Chef Yuji's creativity made up for the price premium. Hopefully, when I decide to make a repeat visit, I will be able to experience the masterfully crafted sushi described in the online reviews.