UNO Omakase

A comprehensive 21-course Omakase experience featuring a blend of Edomae and modern techniques. Highlights include premium ingredients like Otoro with truffles, Botan Ebi, and seasonal specialties. Offers a diverse range of flavors from fresh sashimi to cooked dishes.

An 18-course dining journey focusing on premium ingredients. Features delicacies such as Abalone, Snow Crab (Zuwai Kani), and luxurious toasts topped with Uni and Wagyu. A balanced progression of textures and savory flavors.

A 14-course signature selection highlighting essential sushi bar favorites. Includes fresh shellfish like Abalone and varying cuts of tuna. A perfect introduction to the chef's style.

A 10-course meal centered around a high-quality Wagyu Shabu-Shabu experience. Features A5 and A4 grade beef cooked in broth, accompanied by select sushi appetizers. Rich, warming, and focused on the quality of the beef.

A signature soda drink, likely refreshing and fizzy. Served cold as a palate cleanser or non-alcoholic accompaniment.

A creative appetizer featuring shrimp (Ebi) with a light, airy meringue texture. Savory and sweet notes combined in a delicate presentation.

A small rice bowl topped with tender abalone. The abalone offers a unique chewy texture and rich oceanic umami, often served with a savory liver sauce.

A unique dessert or savory course made from monkfish liver (Ankimo). Creamy and rich like foie gras, transformed into a cold, smooth texture.

Snow crab innards (miso) grilled or served as a topping. Highly savory, salty, and rich with intense crab flavor.

Seaweed noodles served in vinegar. Slippery texture with a refreshing, sour tang. Often eaten as a palate cleanser.

Red seabream sushi. A white fish with a clean, mild flavor and firm texture. Classic Edomae style sushi.

Striped Jack sushi. Known for its balanced fat content and firm texture. Richer than standard white fish but lighter than tuna.

Golden Eye Snapper sushi. Often lightly seared on the skin to release fat and aroma. Delicate, sweet flavor.

Lean bluefin tuna marinated in soy sauce. The marination adds savory depth and gives the fish a glossy red appearance and smoother texture.

Medium fatty tuna sushi. Balances the meaty flavor of lean tuna with the melting tenderness of the fatty belly. Rich and buttery.

Red shrimp sushi. Large, sweet raw shrimp with a soft, creamy texture.

Savory steamed egg custard. Silky and smooth texture, containing ingredients like chicken, shrimp, or mushrooms inside. Eaten with a spoon.

Premium sea urchin served on a piece of toast. The crunch of the bread contrasts with the creamy, sweet, and oceanic flavor of the Uni.

Gunkan-maki (battleship roll) topped with premium Bafun sea urchin. Intense sweetness and bright orange color. Melts in the mouth.

Rich Wagyu beef served on toast. Likely seared or lightly cooked to preserve tenderness. Savory and fatty.

Tuna hand roll wrapped in crisp nori seaweed. Contains seasoned rice and minced or sliced tuna. Eaten by hand immediately while the seaweed is crisp.

Clear, savory broth made from kelp and bonito flakes. Warming and comforting with a clean umami flavor.

Choice of Japanese ice cream. Matcha offers earthy green tea notes, while Yuzu provides a refreshing, tart citrus flavor.

A platter of high-grade Japanese beef featuring both A5 and A4 cuts. Intensely marbled, tender, and rich in flavor. Likely served for Shabu or grilling.

Assorted fresh vegetables, likely intended for Shabu-Shabu hot pot. Includes mushrooms, leafy greens, and other seasonal produce.

Fried rice cooked with rendered fat from A5 Wagyu beef. incredibly fragrant and savory with a rich, beefy coating on every grain.