Omakase Yume

This small and clean dining enclave brought to you by Chef/owner Sangtae Park is lined with planks of blonde wood and offers two nightly seatings at its eight-seat bar.
Dishes tend to headline top ingredients that are smartly paired and well executed. Savor the chef's unfaltering focus on Japanese cuisine by way of deep-fried nasu hirame; Edo-style sushi featuring madai, akami, and chutoro; as well as slices of Wagyu beef atop sushi rice. Other delicacies like torigai (heart clam), correctly aged sayori, or grilled misoyaki flaunt a thorough study in product sourcing, fresh flavors, and delectable textures. Sweet and custardy tamago, followed by matcha panna cotta—deeply colorful, full-bodied and tart with creamy buttermilk—bring the meal to a close.