A Night Out at Craft Omakase

After the Michelin announcement I decided to book an omakase dinner for January. I lucked out and got the later time slot on their new years opening day.

Craft Omakase does a lot of dry aged fish throughout the 22 courses. This (to me) made the flavors more vibrant than your standard ngiri.

Upon entering we were greeted by the beverage team and welcomed with a special cocktail for the evening. We also went with a bottle of sake for our meal; they also offer wine and sake pairings if you’re interested.

The chef team was very warm and welcoming. The space is intimate with only twelve seats; we got to know the couples around us over the course of the meal. Highlights for me were the bluefin tartare, the aguachile, and the hamachi toro.

This was our second omakase experience; our first was at Otoko. I preferred Craft Omakase but my wife felt that Otoko was more complex in their dishes which she prefers. $$ wise it was definitely worth the money and slightly cheaper than Otoko. We’ll definitely be going back to see what their spring menu is like.