311 Omakase

Whoa .... this was the most unique delightful extraordinary dining experience I've ever had. I loved walking in there and everyone was super professional and it was all about the food. The chef and his wife Carrie were delightful. I love knowing more about sushi and fish and just how precious each course was. 18 courses each one so unique my favorite was the octopus in the medium fatty tuna. I sat there for 2.5 hours and it went by in a blink of an eye, and everybody was friendly. Everybody was happy to be there. It was the greatest experience.

We have been to this restaurant a couple of times and enjoyed dining here for its food and service, prior to their earning of a Michelin star. The pacing of the food improved so that we're not spending more than 3 hours eating. We really enjoyed the cooked courses, very flavorful and creative. The nigiris were very fresh but were all a bit too mild in flavors we thought, nothing exceptional, except for the monk fish liver which was so delicious on its own, no additional seasoning required. I had a second helping. It truly is foie gras of the sea. Service was fairly attentive and the hostess was friendly. The atmosphere is typical of a refined Japanese omakase restaurant, really reminded me of dining in Tokyo and Kyoto, which we have missed so much. Overall, we really enjoyed our dining experiences. We hope that the chef and restaurant will continue to improve upon this experience.

Very difficult to get a reservation, but overall a good experience. Aside from the appetizers and couple of nigiri options that I thought were amazing (tilefish with crispy skin, soft Hokkaido scallop, and melt in your mouth saltwater eel), most of the other nigiri offerings were just ok (good, but nothing truly mind-blowing). I think the appetizers were intriguing, maybe a little hard handed on the herbage. As for the price, it's $280 plus 7% kitchen fee, plus tip... It's steep and I think there are better value options. That's not to say that this isn't worth going to, it's good and worth a try.