Part of a special omakase prepared by Chef Makoto: Santa Barbara sea urchin (uni) with a champagne jelly and pomegranate seeds and grapefruit salsa with sudachi (Japanese citrus) air.
Part of a special omakase prepared by Chef Makoto: Santa Barbara sea urchin (uni) with a champagne jelly and pomegranate seeds and grapefruit salsa with sudachi (Japanese citrus) air.
Audrey, TM, DansFoodPix said Great Shot!