The most cost-effective Omakase restaurant in the city!

Today, my partner and I are celebrating our anniversary. As everyone knows, Omakase is a high-end dining experience, so I always do my research before visiting a new restaurant. This place is reputed to be the most cost-effective Omakase restaurant in the city, and after visiting, I can confirm it lives up to its reputation. The meal started with snow crab meat paired with Okinawan mozuku seaweed. The firm and sweet crab meat combined with the tangy seaweed was a great appetizer. Next was monkfish liver from Hokkaido, seasoned with yuzu sauce to remove the fishy taste, leaving only the rich flavor. A few slices of kelp at the bottom refreshed the palate. Since there were 25 courses, the chef served the sashimi and sushi in several parts to keep the flavors interesting. The crab roe tofu with snow crab meat and a touch of German black caviar on top was a delightful surprise, showcasing the chef's skill in using different ingredients. The rolled yellowtail sashimi demonstrated the chef's knife skills, seasoned with yuzu pepper for a fresh and rich taste. Only yellowtail over 60cm in length can be called 'buri'. Suddenly, a beautifully presented small bowl arrived, containing Hokkaido botan shrimp with a generous amount of shrimp head paste. The rich paste complemented the sweet and tender shrimp meat perfectly. The interlude dish was a simple yet exquisite abalone simmered in crab roe sauce. The tender abalone slices were easy to chew, and the rich crab roe sauce enhanced the flavor. The highlight was the grilled golden snapper with crispy scales. The crispy scales and tender fish meat, paired with the sweet seaweed broth, were exceptional.