Kame Omakase — Restaurant in Paradise

Five stars simply aren’t enough to encapsulate the extraordinary experience we had at Kame Omakase. From the moment I stepped into the intimate dining space, I was transported to a world of culinary excellence and unparalleled hospitality.

The attentive and friendly service was exceptional, although one server did seem a bit eager to clear plates at times. However, this minor hiccup was overshadowed by the overall warmth and knowledge displayed by the chefs and the staff members. Their detailed explanations of each dish added a layer of depth to the dining experience.

The restaurant itself is a masterpiece. The intimate setting with just a few other guests created a cozy atmosphere, perfect for engaging conversations with talented chefs. Their passion for their craft was evident in every interaction, as they shared fascinating insights into the ingredients and preparation of each dish.

While the price point is undoubtedly high, it's justified by the sheer quality and artistry of the food. Every bite was a symphony of flavors, textures, and visual appeal. From the exquisite sashimi to the melt-in-your-mouth A5 wagyu, each course was a culinary masterpiece.

Kame Omakase offers two seatings per night, ensuring an exclusive and personalized experience. Our journey began with a velvety smooth chawan mushi, a perfect prelude to the gastronomic adventure that followed.

The sashimi course was a breathtaking display of freshness and artistry. The live lobster was tender and sweet, while the toro melted effortlessly on the palate. Each piece was generously cut and showcased the chef's impeccable knife skills.

The appetizers were a delightful progression of flavors. The oyster was plump and briny, the A5 Wagyu Shigureni was a heavenly combination of textures, and the Kaki Age was a crispy delight. The corn tempura was a surprising highlight, with the sweetness of the corn perfectly balanced by the light batter.

The katsuo tataki was a flavor explosion, with the seared tuna's rich taste complemented by the accompanying ponzu sauce. The sazae, while visually intimidating, was a culinary revelation. The sawagani crab added a unique and delicious element to the dish, challenging my preconceptions about seafood.

The sushi course was nothing short of extraordinary. Each piece was a delicate balance of rice and fish, showcasing the chef's mastery of technique. The Hokkaido uni was particularly memorable, with its creamy texture and rich flavor.

The softshell crab was a crispy and savory delight, while the A5 wagyu ishiyaki was a tender and juicy masterpiece. The addition of black truffle elevated the dish to new heights.

The dessert was the perfect ending to an unforgettable meal. The winter melon was refreshing and light, and the hojicha ice cream was a delightful complement.

Kame Omakase is truly a remarkable experience. It's a place where food becomes art and where every bite is a memory...

I rarely write reviews. Usually when I go, I make the experience my own since it's different for everyone. But I had to write about this one. I have yet to go to Japan and experience something like this, but the chef and the rest of his team really make sure to make this an unique experience.

From the moment we came in it was a welcoming feeling. The staff was constantly taking care of every little detail, they sure made suggestions that enhance the experience and didn't miss a beat. The chef really took time to explain and detail the dishes and it's ingredients. He also took great pride on the ingredients he brought for this dinner. On experience alone I am extremely happy with everything. But lets talk food, amuse-bouche; a simple but flavorful egg custard. From there a hiramasa carpaccio that was basically a sample of the high quality ingredients we were about to get. Afterwards we had a sashimi platter that included lobster, king salmon, tuna to name a few. And each bite was delightful. Then it was followed by a platter of cook dishes that included oysters, soft shell crab and sea bass, following the order suggested by the chef just made each bite and enhancement of flavors. The next dish was just a surge; a combination that just blew my mind on how just a few ingredients can add to so much, the dish had a Japanese scallop, truffle Toro tuna and uni. This was followed by A5 wagyu shabu shabu, which basically was a superb tender meat bathed on a delicious broth. After this a very welcomed dish they called the jewelry box; which had uni, caviar and a few other things. This was followed by some sushi including tuna, red snapper, a king crab roll and others. Finally there was another cut of wagyu with some vegetables and a risotto that was to die for. And then the desserts that included a a melon from Japan and a few ice creams and even a macaroon. Now I really want to continue to rave about the food because I have no dish that I was not surprised by. So now let's talk price, I normally don't care if price because I think I'm not just paying for the food, I am also there for the experience. They have a few price points, so there are options. But it could range from a $200 and higher per person. I already want to come back or hope that an experience like this was closer to me in the Carolinas. But if you are in town and you have the time to come here. I guarantee there will...

I can't say enough about Kame Omakase. Fantastic experience, one of those meals that you'll remember for the rest of your life. It's a nice, intimate setting, two seatings per night, maximum of ten diners. Wonderful food, highest imaginable quality, everything prepared perfectly, gorgeous presentation, absolutely uncompromising. Chef was very approachable and knowledgeable, it was a pleasure to talk to him. Service was fantastic. Looking forward to my next visit, this will always be on the short list for a truly special meal.

UPDATE, from our 8/20/2022 visit: From the outside, Kame Omakase is a fairly unassuming place in an office building on Spring Mountain RD, they used to have a standard restaurant menu as well but now are only doing the omakase. This was my second time there, my son's first; when I went a few years ago it was probably the best meal of my life, and it was equally good this time, significantly more expensive but also significantly more luxurious and extensive in scope. The chefs are very creative, but still always within a solid classical Japanese framework; no “fusion” here. Quality and attention to deal are superlative, and the constant interaction with the chef, his attention and enthusiasm about his food, added immeasurably to the experience. So, we had: chawanmushi with Hokkaido uni, trout roe and shiitake; a sashimi course (lobster with otoro, uni and caviar; king salmon; kama-toro; akami; kampachi; madai; octopus; kurage jellyfish); an appetizer set (oyster with ponzu and caviar; suzuki misoyaki; goma tofu; baigai clam; lobster tempura); scallop with truffle ponzu, otoro, uni and caviar; a “jewelry box” (caviar tin with otoro, uni, trout roe, scallop and caviar); turban shell sazae (turban shell and nameko mushrooms in dashi, served in the shell); a variety of sushi (akamutsu; kinmedai; hirame; mirugai; chutoro; otoro with uni and caviar; uni; otoro and caviar temaki); king salmon and tofu tobanyaki with shiromiso; A5 wagyu ribeye (briefly cooked sous vide and finished with a torch) with foie gras and truffles; uni risotto with hairy crab and truffles; crown melon; yuzu and hojicha ice creams; matcha mocha; hojicha. This was truly a life-changing meal, the memory of which will...