Omakase Review

had dinner on a recent trip to SF. The 200 tasting menu was worth the price given the quality and quantity of the fish. Favorite was the sea urchin with salmon roe. A5 wagyu beef was also very tasty.

The ingredients are simply against the sky! The highlight is Jinjiyu, because I am very happy to chat with us, so I cut a lot of sashimi and sent us to try it. I also sent me a glass of plum wine, two cute Ozawa crabs and three Shizuoka honey melons. To be honest, my stomach is crooked. The soup, the fore dish, and the beef are half-cooked here, like the pink outside the picture, the paper is made of pure red beans, sweet. I really recommend that you love Japanese food to try it! The price, anyway, according to the ingredients, the rarer the ingredients, the higher the price of course!

The one-star store is really tall, their Japanese food is still high-end, although I have not eaten the real kaiseki cuisine, see the introduction that they are similar to kaiseki cuisine, so I will come and taste it.

Awesome Omakase, the main store is in Hakata, Fukuoka, is a Michelin star, sushi master Mr. Nakata is very nice, chatting happily can help you do more sushi or hand rolls. Sushi rice is the practice before Edo, wasabi uses the traditional method of shark skin grinding, the normal package is ten-pass sushi, to the appetite of girls, enough! recommend.

The taste is quite satisfactory, the boss is said to be Chinese but I was not there when I went. (Eat half of the rashi)