Sushi omakases can be serious affairs that cost as much as a ticket to Tokyo, but this counter by Chef Maumi Ozaki is a refreshingly affordable alternative. Once seated at the counter with room for just under 20 guests, Ozaki gets right to business. His movements are practiced and confident and the quality ingredients are fresh and enticing. Expect around a dozen or more nigiri, with several standouts, including the botan ebi draped over rice and seasoned with a shake of salt. Sweet and creamy, it's a definite highlight. Gently smoked skipjack topped with grated ginger and green onion is a good bet, and Murasaki uni delivers on texture and taste. 
A wide variety of sake, champagne, shochu, and Japanese whisky serves as a nice accompaniment to the meal.