DINNER OMAKASE
$98
(5-10pm)
MSSM serves an edomae style omakase menu curated by
Michelin 2 Star Chef Masaki Saito
and executed by students of Saito San.
Menu often changes based on seasonality of ingredients.
Torotaku
Fatty Tuna with pickled radish, Saito’s signature Hand Roll
トロたく
トロとたくあんのハンドロール、齋藤の十八番
Appetizer
Yellowtail and Japanese fish broth with chili radish and green onion
アペタイザー
ハマチしゃぶしゃぶ
NIGIRI
Shima Suzuki
Atlantic salmon marinated in special soy sauce
サーモン
特製醤油に漬け込んだサーモン
Katsuo
Bonito, cured in salt we called Shiojime
カツオ
塩締めしたカツオ
Hotate
Hokkaido Scallops marinated in a special brine to bring sweetness with a creamy texture
ホタテ
クリーミーさと甘みをより引き出す為に塩水処理をした北海道産のホタテ
Akami
Lean part of Bluefin tuna, marinated in a special soy sauce
赤身
特製醤油に漬け込んだ赤身
Amaebi
Sweet shrimp, cured in Japanese kelp we called Kobujime
甘海老
昆布締めした甘海老
Chawanmushi
Steamed egg custard with fish broth topped with mushroom special sauce
茶碗蒸し
魚の出汁で旨味を引き出した茶碗蒸しと特製マッシュルームあんかけ
Toro
Fatty part of Bluefin Tuna
トロ
濃厚な脂の甘みと、とろけるような食感
Dashimaki Tamago
Rolled Omelet with a special dashi (fish) stock
だし巻き卵
特製出汁で旨みを引き出しただし巻き卵
Ikura
Salmon roe, marinated in a special brine to add extra flavour
いくら
風味を引き出す為に塩水処理をしたイクラ
Anago
Sea Eel, simmered and torched to give a smokey flavour
アナゴ
特製ソースで煮込み、スモーキーな風味を出す為に炙った穴子
Miso Soup
In house broth with Miso from Nagano Japan
味噌汁
特製だしと長野県産の味噌を使った味噌汁
Dessert: Ichigo Daifuku
Strawberry and red bean paste wrapped with mochi
いちご大福
いちごとあんこをもちで包んだいちご大福