Every so often, Dan and I like to treat ourselves to omakase at Sushi of Gari. Say every eighteen months or so (er... it's expensive). If you've never experienced omakase, save your pennies and do it. You receive sushi from the chef piece by piece, and if they're doing it right, you go through the entire meal with a body buzz.
Sashimi (including my favorites, sea urchin and sweet shrimp):
Something delicious:
Some delicious clam thing:
Red tuna with tofu sauce (incredible):
Salmon with blistered tomato - strange, but it works:
A jewel box of tartare:
Yet another piece that made us swoon (mackerel? I forget. It's shiso and sea urchin on top):
Yeah. Gari knows what he's doing.
