We enjoyed a wonderful omakase at Sushi Nanase last night. Dinner started with a poached daikon radish with miso. Next course was a variety of pickled and jellied "stuff", including mushrooms, a chestnut, and some other unremarkable but pleasant tastings. Next were four slivers of sublime raw scallop, served on a bed of shaved ice, topped with shaved truffle, sea salt and citrus juice. Next course were three tiny but delicious kumomoto oysters, again served on a bed of shaved ice, and topped with a wonderful spicy mignonette. Following was a slice of very good broiled black cod, with a wonderful crisped skin. Then came the showstopper--an assortment of as good, if not the best, sushi I've ever had. There were two types of tuna, salmon, hamachi, fluke, sweet shrimp and eel. Each fish held a small garnish, such as fish roe, gold leaf, scallions or seaweed. The wasabi was homemade and quite potent. The soy sauce, also homemade, was much less salty than commercial soy sauce, with a slight pleasant sweetness. Finally, we were served a dish of pear and ginger sorbet and mango sorbet. Although we very much enjoyed the omakase, I would just have sushi on a return visit. And just a caveat...Mr. Marge generally favors a large pasta and meat meal, and although he loved the food, he was, shall I say, still a tad hungry when we left. We will definitely return however, for by far the best sushi in Westchester.