My buddy and I bellied up to the sushi bar and said, in our best Japanese, "omakase". We gave the sushi chef our dollar amount and he began to work delicous, artistic magic. I loved everything. Highlights were the amberjack, raw, sweet shrimp, deep fried sweet shrimp head (eyes and antennae included), pickled sweet melon, hotate in a spicy remoulade-like sauce, the mackerel was amazing.
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