Truly, a one of a kind experience.

I've heard people say that their chef was a bit off-putting or that it was too much for what it is, but I didn't experience anything like that.

The restaurant is nestled an alleyway in Ginza, you walk through down a small hallway where you should be greeted. The restaurant is actually multiple floors and you should expect to take an elevator down with a hostess.

You are seated at a table with 2 chefs and a few other parties. The hostess will invite you to place any bags behind you on a stand, before seating you and bringing you the appetizers and your towelette.

If you don't speak Japanese, the chef will keep conversation to simple questions, "Where are you from?" "With or without rice?" I'm sure they would've been much more engaging if I could only express my appreciation for their craft. Luckily, the patron next to me could speak English and translated some of the chef's questions and more or less became my conversational partner for the evening.

Most of the time, there's always a moment before consumption where a traveler must take a picture of their meal for social media or just vanity purposes. I found that difficult here.

The heart of omakase is to leave your taste buds to the chef's will and part of that is being presented with food that is meant to be eaten as is, no extra seasoning and at the temperature that it is presented. I didn't bother taking pictures for half the meal as the moment it came, I knew I could not waste any time and to eat it in that exact moment.

One such dish that came into mind was the shrimp nigiri. Mind you this particular dish is not for anyone who is squeamish. The chef brought out fresh shrimp, still wiggling, and humanely killed it in front of us. It was prepared and served within 2 minutes, the body still wiggling slightly from the salt. I had never tasted shrimp as sweet nor as fresh as this.

The final dish of the night was a single succulent melon. It was only after this that I understood why Asia prizes the perfect fruits and sell them at exorbitant prices. It truly is a perfect specimen of the fruit and in many ways exemplify a key element of Japanese cuisine; a bite of perfection, nothing so much as to stuff your stomach, but more than enough to satisfy your taste buds and then some.

I will be back, this time choosing the complete omakase.