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Had an excellent omakase with maru-san as my chef. I was able to try everything he had to offer plus a few repeats, highlights include:
Santa Barbara spot prawns - grilled, boiled, live, and fried.
Cod shirako (milt)
Aji (horse mackerel)
Saba (blue mackerel)
Akagai (arc shell)
Hotate (Hokkaido scallop)
Amaebi (sweet shrimp)
Kamasu (baby barracuda)
Uni (Hokkaido and Santa Barbara sea urchin)
Kohada (gizzard shad)
Kinmedai (golden eye snapper)
Tai (wild Japanese snapper)
Chutoro (medium fatty tuna)
Tofu ice cream
Some minor quibbles:
I wish the shari was a little warmer and a tad more seasoned.
The octopus, abalone, and geoduck were chewier than I'd prefer.
The anago was a bit mushy.
I prefer shunji's cooked dishes, next time I'll stick to nigiri.
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