At the end of every Omakase meal here, you get Chef Tomo’s signature mini rice bowl.
It contains an unbelievably thick, silky mixture of Bafun uni, minced chutoro and otoro plus an onsen egg on a small amount of rice. The final touch is a little heap of ikura and freshly grated wasabi.
Ours was a little more special today. Besides all of the above, Chef also added Hokkaido hairy crab as it was in season. So what we’ve always thought of as incredible, managed to up its game with the sweetness of the crab. Wow. Just wow.