O Ya

Great  food and excellent service.  The sushi pieces and flavors were very creative.  My favorite sushi pieces were a prawn with yuzu tobiko (most surprising to the bite, with the tartness of the tobiko standing out against the umami of the prawn) and a fried kumamoto oyster with squid ink foam.  The most unique one was a potato chip with flake of black truffle, which was good and the texture worked, but if given the choice, I'd rather have fish.

  

Of the cooked foods, the wagyu beef was done well with a nice sear on the edges and a pink center, and they brought out a sake pairing (not sure if they were being nice because it was my birthday or if they always have this dish with the sake pairing), which paired perfectly with the beef.  Same comment for the last piece -- the foie gras sushi and sake pairing worked very well together.

  

The weakest link was the grilled lobster with truffle.  The lobster was overcooked and tough, and as much as I love truffle and appreciate extra truffle in everything, the truffle sauce was so strong it overpowered the lobster itself.  Another nit is there was a mushroom sushi and a separate grilled trumpet and shiitake mushroom dish, which I felt were somewhat similar (and one mushroom item in an omakase would've been sufficient).

  

Overall, a lovely meal and very friendly staff.