My first dinner here saw me selecting the $98++ omakase (also available in $68++ and $138++).
After I had polished off an appetiser of thinly-sliced sea bream topped with caviar (pictured above in the corner top left) and a plate of sashimi, the following seven pieces of sushi were meticulously put together and served one at a time by Leading Chef Kenny:

1. Kanpachi
2. Engawa (Flounder Fin)
3. Marinated Bluefin Tuna with Japanese Yam
4. Kohada and Wakame
5. Aburi Salmon with Chef's Special Bonito Flakes
6. Foie Gras on Hotate (Scallop)
7. Anago (Sea Eel)

I found the quality of every sushi to be impressive, both in freshness and in size.
Chef then made me a bowl of Fresh Clams in Miso Soup on the spot. Its belly-warming comfort was a really wonderful thing to sip on. My meal was brought to a close with Ume Jelly for dessert.