While dining Omakase (the chef's choice) is ideal when money is no object at this popular sushi restaurant, you'll fare well by making a meal out of some pristine fish and a few hot items such as geso karaage (fried squid tentacles) or the off-the-menu umeboshi chazuke, a soup with a clean broth tangy with pickled plum (umeboshi) made hearty with the addition of rice, bite-sized pieces of salmon, shiny orange orbs of ikura (salmon roe), and shreds of nori (seaweed).
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