Taka Omakase

A 13-course Chef's Choice dining experience. Includes a progression of appetizers, premium sushi pieces including tuna and sea urchin, soup, and dessert. Features fresh seasonal ingredients prepared in traditional Japanese style.

A standard 15-course omakase meal. Offers a wider variety of seasonal fish and premium ingredients than the introductory course. Prepared piece-by-piece by the chef.

A special 17-course dining journey. Features higher-grade cuts of fish and more intricate preparations. A comprehensive tasting of the chef's capabilities.

The most exclusive 19-course option. Includes the finest luxury ingredients available for the day. A long, immersive dining experience showcasing the best of Japanese culinary art.

A rice bowl topped with crispy deep-fried shrimp tempura. The shrimp is coated in a light batter and fried until golden. savory and satisfying.

A rice bowl featuring salmon flavored with savory miso paste. The richness of the salmon pairs well with the umami of the fermented soybean seasoning.

Fried rice cooked with chunks of salmon and aromatic garlic. Savory, fragrant, and filling.

A luxurious rice bowl topped with grilled eel (unagi) and duck liver (foie gras). Combines the sweet savory taste of eel with the rich, buttery texture of foie gras.

A thick cut of salmon grilled to perfection. The exterior is lightly charred while the inside remains moist. Served as a main dish.

Grilled salmon steak topped with a creamy sauce made from seasoned cod roe (mentaiko). The sauce adds a spicy and salty kick to the rich fish.

Grilled large scallops (hotate). Known for their tender, meaty texture and natural sweetness. Lightly seasoned to enhance the scallop flavor.