The latest addition to this city’s sushi scene offers a compact omakase-only experience to just six diners per night—which means there's already a two-month wait to get in.
Tucked on the mezzanine floor above Karatama Robatayaki, and Tama Sushi is helmed by chef Seiji Sudo, previously head chef of the Bangkok branch of Ginza Sushi Ichi, who here serves up something far different.
Offering what's known as a "Sushi Sho style" omakase experience, the prettily-plated, delectable courses aren’t limited to a sequence of nigiri but rather switch in items like conch, iwashi roll, grilled mixed rice with hairy crab meat and uni and Seiji's signature sushi soup.
An omakase set of about twenty items sets you back B6,500 per person.
