True, the vibe is friendly and the location is convenient for tech entrepreneurs, but superb Edomae sushi is the real reason why Omakase is always full. Do not forget to reserve. The kimono-clad servers strain to place dishes in front of diners, who are usually packed in elbow-to-elbow at the tight L-shaped counter, but the chummy young professionals and gourmands don't seem to notice anything but the chefs. Choose from two omakase menus; the more extensive (and expensive) one offers additional sashimi and nigiri courses. Begin with buttery ocean trout that has been steamed in sake and presented with a wedge of heirloom black tomato and herb salad in rice wine vinaigrette. Beautifully arranged sashimi features bluefin tuna with red-fleshed sea perch, garnished with strips of cured kombu, shiso leaf, wasabi, and a bit of chrysanthemum petal salad. Still, no dish can compare with the exquisite level of nigiri, which may showcase marinated chutoro, cedar-torched sea bream, Hokkaido uni with house-brined ikura, and a fluffy piece of lobster-infused tamago. Extreme attention to detail is the hallmark of dining here, with customized portions of rice and wasabi adjustments for each guest's palate.
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