This little hole in the wall restaurant boasts not only uber fresh fish, but fish flown directly from Japan. Very authentic and delicious. This is my first Omakase. The idea is to eat whatever the chef places in front of you. I tried to remember names, but my Japanese is really nil so who cares what it's called, as long as it's good. The chef will also tell you whether or not to dip the piece in soyu. Also note that if you don't like wasabi, they apply maybe a dot between each nigiri piece. I will attempt to name what I recall, if I'm wrong please correct me.
The restaurant is small and really busy, make a reservation!
My favourite pieces were the seared Toro and battered abalone. Abalone sashimi tastes more like sashimi octopus or squid. Not really a taste but chewy texture. Next time I'd probably pick out the sashimi and try the butterfish.
Grilled scallops on skewers
Slightly battered cooked abalone
Some type of fish filled gyoza
Radish with sea salt