Sunday, July 25, 2010

Omakase at Oshima

There's nothing like treating yourself to a great omakase dinner. The sushi chef cut all of nigiri in half for me so I wouldn't have to unattractively stuff it all in my mouth in one bite--such a nice guy!

Cooked seaweed


Sockeye salmon

Japanese Scallop

Blue fin tuna



Seared black cod

Seared Wagyu

Uni marinated in sea water

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