Omakase Menu

Trust the Chef

A curated journey through the finest seasonal ingredients

How Omakase Works

Leave It to the Chef

At Kiyoshi Omakase, every seating is a unique experience. Our chef selects the finest seasonal fish and crafts a multi-course progression designed to surprise, delight, and satisfy. No two visits are the same — each course is prepared live at the counter, just for you.

First Act

Appetizers & Starters

Seasonal Selections to Open the Palate

Uni caviar ikura monaka appetizer at Kiyoshi Omakase

Uni Monaka

Hokkaido uni with caviar and ikura in a crispy monaka shell — a signature opening bite.

Wagyu uni caviar toast served at Kiyoshi Omakase

Wagyu Uni Toast

Seared A5 wagyu with fresh uni and caviar on toasted brioche.

Fresh sashimi with ponzu dipping sauce

Seasonal Sashimi

A chef-selected assortment of the day's freshest fish, presented with house-made ponzu.

Wagyu beef tataki appetizer at Kiyoshi Omakase

Wagyu Tataki

Lightly seared wagyu beef tataki with truffle ponzu and micro greens.

The Main Act

Nigiri Progression

Prepared Live at the Counter

Madai red snapper nigiri

Madai (Red Snapper)

Delicate wild-caught snapper with a light brush of sea salt and yuzu zest.

Hirame flounder nigiri at Kiyoshi Omakase

Hirame (Flounder)

Translucent hirame with a clean, subtle sweetness and ponzu touch.

Shima aji striped jack nigiri

Shima Aji (Striped Jack)

Prized for its rich yet clean flavor profile, finished with grated ginger.

Premium sake salmon nigiri

Sake (Salmon)

Wild-caught salmon with beautiful marbling, brushed with house nikiri.

Kanpachi amberjack nigiri

Kanpachi (Amberjack)

Firm, buttery amberjack with a bright citrus accent and finishing salt.

Chutoro medium fatty tuna nigiri

Chutoro (Medium Fatty Tuna)

The perfect balance of lean and fat from premium bluefin tuna.

Otoro fatty tuna belly nigiri

Otoro (Fatty Tuna Belly)

The most prized cut of bluefin — rich, marbled, and melt-in-your-mouth.

Fresh uni sea urchin nigiri at the counter

Uni (Sea Urchin)

Creamy Hokkaido uni with a briny, oceanic sweetness atop seasoned rice.

The Performance

Torched & Specialty Pieces

Live Fire Techniques at the Counter

Chef torching wagyu during live performance

A5 Wagyu Aburi

A5 Japanese wagyu seared live with a torch, finished with sea salt and truffle.

Seared toro nigiri with torch marks

Aburi Toro

Otoro kissed by flame for a smoky caramelization that amplifies its richness.

Aburi seared salmon with torch

Aburi Salmon

Torch-seared salmon with a delicate char and house-made citrus sauce.

Toro topped with caviar at Kiyoshi Omakase

Toro & Caviar

Fatty tuna crowned with premium caviar — a luxurious highlight of the course.

The Finale

Finishing Courses

A Satisfying Conclusion

Unagi eel rice bowl at Kiyoshi Omakase

Unagi Don

Glazed freshwater eel over warm seasoned rice with house tare sauce.

Uni rice bowl omakase finale

Uni Rice Bowl

Generous uni over warm shari rice with a touch of soy and wasabi — a rich close.

Tamago egg nigiri

Tamago

House-made sweet egg custard — the traditional omakase closer that reveals the chef's skill.

Ikura salmon roe gunkan

Ikura Gunkan

Marinated salmon roe in a nori wrap — bursting with briny, oceanic flavor.

Please Note

A Living Menu

Our omakase menu changes daily based on the freshest seasonal ingredients available. The dishes listed above represent examples from our rotating selection. Each visit offers a new, unique progression of courses crafted live at the counter by our chef.

Please inform us of any dietary restrictions or allergies when booking.

Ready to Taste the Difference?

Reserve your seat and let our chef guide you through an unforgettable culinary journey.

Reserve Now Call (917) 622-8299