Little Tokyo is becoming a hotbed for the highest echelons of omakase.
The starters might consist of an intricate tableau of sakisuke (amuse) like komatsuna (Japanese mustard spinach) in dashi broth; wagyu roast beef with egg yolk sauce and watercress; shrimp with baby turnip, kabocha, and snap peas; pickled dried squid and kelp; and deep-fried sawagani river crabs - all laid out like a piece of table art.
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