I feel the omakase we had at @yodajapanesedining was worth the $100++ as Chef Fabio served plenty of premium quality ingredients throughout our meal. Here's what we had in order:
1) Oyster shooter - It was the huge and creamy variety and the dressing was a good blend of savoury and spicy with a hint of sour.
2) Raw squid and okra with mentaiko - Chewy and slimy with an umami kick.
3) Cold poached egg with wasabi-marinated octopus and ikura - A really sensuous creation.
4) Sashimi - The botan ebi shrimp and thick cuts of otoro, chutoro and kanpachi were superbly fresh. When we were done, the shrimp head was taken away, deepfried and served again, all hot and crispy this time. Total scrumptiousness.
5) Two kinds of tempura with mentaiko mayo - I love, love, love the natto and seaweed because I am a natto fan. The Tai fish with Shiso leaf was also delicious.
6) Crab and foie gras - The former, which was really fresh, had been cooked in a light sauce, while the latter was pan-fried. The chunk of braised daikon below proved a nice foil to the richness of this dish.
7) Mangalica pork with burdock root crisps, edamame and potato salad - I chose to replace the original item of lamb with this because I am more of a pork person.
No regrets.
8) Sanbo Rice - Not shown here but I posted this separately as it is too good!
9) Somen with chives - The soft noodles look plain but every strand was full of flavour from being cooked in a tasty stock.
10) Japanese musk melon - One half was original but the other had been soaked in whisky (thanks to @jiaknonstop's instructions to the chef). Both were divine.
Conclusion: The ambience of this rather spacious restaurant isn't anything to shout about but the quality and variety of the food at those prices makes it worth traveling for.