It starts like this.
7 of you seated around one man, watching as he makes a single piece of sushi for every person around the counter, tingling with anticipation as it becomes your turn.
The omakase is around a 2 hour service - nearly 3 in our case - that changes depending on what fish is available that day, however the structure is always the same.
It starts with a sashimi plate of the days best and freshest fish.
Then comes one of the prettiest plates of sashimi, with some of the softest, tastiest and freshest fish I've had.
Then came a plate of citrus-cured blow-torched mackerel.
The tiny work space. He sets each piece of nigiri on the slightly raised wooden space in front of you and you use your hands to pick it up.
On to the nigiri. He puts his homemade soy sauce over each piece of nigiri for you and actually uses fresh wasabi, something I have strangely never seen before.
Seared scallop.
Seared octopus.
The blow-torching taking place...
Squid.
Sweet prawn
Salmon roe
Medium fatty tuna
Fatty tuna hand roll - mind blowing. Best hand roll I've ever had.
Seared fatty tuna.
Fatty tuna.
It isn't cheap, but it is one of the best experiences you will have if you are a fan of sushi.
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