I am disconcerted that I haven't been here sooner. It is an improved take on Omekase. No red miso soup, no shiso leaf, and even better, fish I haven't had before. Congratulations to an innovative Chef Shimizu and the Mins Group for innovation that sets it apart. The best aspect is the different fish and an innovative presentation of the sushi, all at a reasonable price point for omekase in the City, and the best version of tamagotchi ever! Also of import is his Hokkaido uni, the best and untreated with baking soda as so many fishmongers do. Chef also refuses to use Santa Barbara uni. As he says, to get a flavorful uni, it must come from very cold oceans, and that's Hokkaido to a "t." Also noteworthy were the tataki suzuki, akami, and mukihotate, also from Hokkaido. I like the three sets of four nigiri separated with cooked or other dishes manner of presentation. I also enjoyed the move away red or white miso soups and its substitution with a French style creamy soup, in this case a miso potato bisque with oven roasted seafood. This is so much superior to the standard miso soups. Fantastic! The only misses was rather strange request that guest wear a mask when out of their seats. The mask mandate is long over and there was no such requirement at another Mins Group restaurant, Izakaya Hon, where I dined a few nights ago. Why annoy the customer with it? The other miss was the counter at the omekase bar, it's too short, it extends less than half way up my thighs and I was leaning over to eat. Otherwise a fantastic omekase experience.
