In Japanese, Omakase means to “leave it to the chef” and when done well, it is an enchanting experience. The Mizuya experience was a beautiful showcase of the freshest, most imaginative plates of sushi and sashimi, reflecting the grace and skill of Chef Kenny.

We enjoyed lean and fatty tuna, flounder sashimi, truffle caviar, dried shark fin, sweet prawn and many other wonders. We bought our own wine with no corkage charge.

Read more and see more photos on my blog

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