#35 one of the better omakase we’ve had. Small venue, 5 tables and the sushi bar (unfortunately we didn’t get seating at the bar). Andrea Setterholm was the only non-Asian in the restaurant, surely a good sign . Ingredients were excellent (sourced from Japan(of course), Spain, and Turkey). Meticulous preparation and great flavor profiles. So many tasty bites (smoked bonito, blue fin, mackeral, eel, hokkaido uni, wagyu, ankimo, chawanmushi, anything with dashi). Had our share of caviar, truffle (black), wagyu, and even gold leaf(gratuitous as always). Service was solid and dishes and sake we’re all timed well. We’d happily go back again.