Brought my dad to Mitsu Sushi Bar for an omakase dinner as it was his birthday; chose Kou set [$238++] which came with appetizer, sashimi, 2 hot dishes, 6 sushi, soup and dessert

Appetizer was some sort of sea snail and also grilled shirako (fish sperm) with shaved black truffles. Initially I was apprehensive as I did not have a very good impression of it when I last ate it in Tokyo. However, they aburi-ed it which made the taste more manageable and the addition of shaved black truffles and salmon roe really helped elevate the acquired flavor and mask the fishiness. Overall, we truly enjoyed that dish!

Next came plump and fresh oysters [$9++] which were an ala-carte order. I highly recommend ordering this despite having an array of dishes that have yet to arrive. Oysters were impeccably sized and sat in a pool of ponzu sauce which was slightly citrusy and gave the oysters a nice acidic kick. It was so fresh it melted in our mouths and we were left craving more.

Soon followed a plate of 5 variety of sashimi (pictured above) ; botan ebi, ootoro, hamachi, ika and a type of clam. It also came with a pinch of uni (sea urchin) which was creamy and tasted like the ocean. All the sashimis were delicious and you can tell how fresh it is.

Our grilled dishes were Kagoshimaya Wagyu beef slices with charcoal grilled ginko nuts and tofu with uni and king crab. Both were delicious. The crab dish was lighter on the palette and coated with a thick and clear sauce which had a very mild flavor. This was largely palette cleansing and prepared you for the rich, fatty and savory flavor of the Wagyu beef. Truly melt-in-your-mouth due to the high content of fat marbling and we were told to dab each slice with some pink Himalayan salt to elevate the taste. Umami goodness!

We ended with 6 immaculate pieces of nigiri sushi consisting of sea bream, chutoro, flounder, unagi, flat fish and saving the best for last, aburi-ed Wagyu topped with a slither of foie gras. All were made after you finish the piece presented to you. The attention to detail for each and every dish was truly amazing. No wonder it takes so long for one to become a sushi chef!

Washed everything down with a refreshing and piping bowl of clam broth. One of the biggest clam I’ve ever seen and the meat was juicy and succulent.

We ended with a bowl of fruits which was also decorated with cream and a candle as it was my father’s birthday.

Overall, an incredible dinner and paid approximately $600 including a house pour of sake. Highly recommended for a special occasion and if you truly love and enjoy Japanese cuisine.