omakase
At his namesake restaurant along Arnaiz Avenue, chef Yusuke Hino lets pristine seafood, precise technique, and thoughtful restraint do the talking through an omakase built on deceptively simple flavors.
Manila Sushi Chef’s Yuki Anzai brings his Edomae-style dishes to an intimate 12-seat counter serving seasonal seafood hailing from Japan’s Toyosu Market.