Sushi Omakase

Edomae sushi omakase: a run of small dishes followed by nigiri made one piece at a time at the counter, usually 15 to 20 courses. Much of the fish comes from Toyosu market in Tokyo, flown in several times a week.

The style ranges from three-Michelin-star Sushi Shikon in Hong Kong to 10-piece sets in Ho Chi Minh City.