KamadoSushi (Omakase)

Seasonal nigiri progression

The core of the meal — chef-selected cuts in sequence, typically moving from lighter white fish through richer fatty fish and shellfish as the omakase builds

Uni course

Sea urchin served in a form that showcases the season's sweetness — a reliable highlight when the quality is at its peak

Chawanmushi

Silky steamed egg custard often served as a palate rest mid-progression — an indicator of kitchen precision beyond the knife work