Omakase lunch at Tomidou was great intimate dining experience. Chef Akira created the sushi from fresh ingredients like pieces of art. Every single piece was so fresh and unique in flavours and textures. Of the many sushi, I loved the bluefin tuna which melt in the mouth, the mackerel which exploded with multiple flavours, the long-spiked sea urchin which reminded of the sea, and the shijimi clam miso soup which was so comforting and good for the liver.