We had the omakase for dinner, as well as the beverage omakase. So many courses, soooo yummy. The descriptions are sometimes vague, as I had a hard time both hearing and remembering everything they said. The Kobe shortrib might be the best, but it’s hard to choose.

• Amuse bouche
  Salmon tartar with lemon and jalapeño oil

• First
  Rosé
  Blue fin belly tartar fresh and crunchy chives sturgeon caviar

• Second
  Alsatian
  Kummomoto oysters Japanese salsa, lime ceviche, jalapeño slice

• Third
  Evolution 9 varietal blend
  Oregon Snapper carpaccio ginger, apple

• Fourth
  Morimoto Jumai Saki
  Amberjack fish, micro-green salad, carrot oil, yuzu foam

• Intermezzo
  Raspberry lemon soda

• Fifth
  Reisling
  Spicy lobster creme fraiche

• Sixth
  Cabernet sauvignon
  Kobe short rib, wasabi greens, vegetables, red wine reduction

• Seventh
  Ji saki
  Sushi: Tuna, amberjack, Bonita tuna, red snapper, clam

• Dessert
  Sauvignon blanc dessert wine (I think. Not sure what she said.)
  Ginger peach cheesecake

The pictures at the end are the inside of the restaurant: a rather phallic-looking table light, divider walls that changed from lime to pink/purple, and organic-styled ceilings and walls.

Salmon tartar with lemon and jalapeño oil

Rosé Blue fin belly tartar fresh and crunchy chives sturgeon caviar

Alsatian Kummomoto oysters Japanese salsa, lime ceviche, jalapeño slice

Evolution 9 varietal blend Oregon Snapper carpaccio ginger, apple

Morimoto Jumai Saki Amberjack fish, micro-green salad, carrot oil, yuzu foam

Raspberry lemon soda

Reisling Spicy lobster creme fraiche

Cabernet sauvignon Kobe short rib, wasabi greens, vegetables, red wine reduction

Ji saki Sushi – Tuna, amberjack, Bonita tuna, red snapper, clam

Sauvignon blanc dessert wine (I think. Not sure what she said.) Ginger peach cheesecake