22 Courses

1.) Miso Soup “Made w/Organic Miso” 

2.) Ceviche w/Striped Bass, Octopus, and Spot Prawns

3.) Alaskan King Crab California Roll (4 Pc)

4.) Spicy Tuna roll I/O or Tuna Maki (4 Pc)

5.) Uni Pasta or Croque Madam w/Osetra Caviar

6.) Twelve piece sashimi sampler 

7.) Fourteen piece Artisanal Nigiri Course

4th Tier Menu

Cost: $525 PER PERSON

This menu is best if you're looking for the ultimate in-home Omakase experience! While consisting of everything mentioned in the previous menu, it also includes, A5 Wagyu imported from Japan, Abalone, & Osetra Caviar.

This menu consists of the following;

-A5 Wagyu

  "From either the Kagoshima, Hokkaido, Miyazaki, or Hyogo Prefecture of Japan"

-Abalone

  "From off the coast of Santa Barbara or the Channel Islands"

-King Crab

  "From Alaska"

-Wild Argentinian Pink Shrimp

  "From off the coast of Patagonia"

-Bluefin or Bigeye Tuna

  "From either Japan, Hawaii, Fiji, Spain, or Southern California"

 -Albacore

  "From either Canada or Fiji"

-Hamachi or Kanpachi (Known as Yellowtail)

  "From either Japan or Baja, Mexico"

-King Salmon

  "From either Alaska, Southern California, or the Southern Alps of New Zealand"

-Hotate (Scallop)

  "From the either the Hokkaido, Aomori, Iwate, or Miyagi Prefecture of Japan"

-Ikura (King Salmon Caviar)

  "From Alaska"

-Striped Bass

  "From Baja, Mexico"

-Tako (Octopus)

  "From either the Mediterranean Sea or off the North African Coast"

-Quail Eggs

  "From San Diego, California"

-Rock Crab

  "From off the Coast of Santa Barbara, California"

-Spot Prawns

  "From off the Coast of San Diego, California"

-Unagi (Freshwater eel)

  "From sustainable source found in the pristine

   waters of Maine."

-Uni (sea urchin)

  "From either Canada or Fiji"

Other Options