Omakase is a Japanese word that means ‘to entrust”. It describes a traditional Japanese dining experience where the customers trust the chef to create and plate whatever he chooses.

Seated at the counter, diners can watch as the head chef prepares and serves a carefully curated 20-course menu of the freshest sushi and sashimi. 

The menu changes daily depending on the season and produce available from the local fish market. Think osetra caviar with sea urchin and toro tartare, steamed abalone with abalone liver and sea urchin sauce, Japanese egg custard with snow crab meat and netsuke monkfish liver, just to name a few. 

Matching wine and sakes can be added to complete this unique Japanese dining experience. 

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