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To taste what may be the continent’s best sushi, experience the contemplative and very exclusive ceremony of Chef Masa Takayama’s omakase. Everything here carries a certain weight, from the heavy wooden door to the bill. 
Attention to detail is unsurpassed and at times it may seem like a bit much, but a reverential spirit is part of your meal here. Service displays the same smooth grace, with servers at the ready.
Awaken the palate with a sweet chunk of hairy crab meat dressed in citrusy yuzu beneath creamy tomalley. This may be followed by the chef’s signature glass coupe of minced toro and a very fine—and generous—pile of Osetra caviar. Maine uni is wondrous, served in its shell with caramelized custard and paper-thin white truffle.