The second course of the night came in the form of a sashimi platter. I would say that this is one of the dishes people look most forward to during an omakase. (In clockwise from the top left) kanpachi carpaccio served three ways: with bonito flakes and scallion, with shio konbu and with uni topped with caviar. The carpaccio was also lightly seasoned with a truffle shoyu sauce. Thick cuts of melt-in-your-mouth fatty otoro, hamachi, ama ebi, shiro maguro and a huge piece of akagai in the middle made up the rest of the platter. Special mention must be made for the akagai, which Chef Ron masterfully extracted from its shell right in front of me. He told me that to ensure that the akagai was as fresh as it could be, it had to be alive. He slammed the akagai onto the chopping board and the edges immediately curled up, a sign of its freshness. He also said that if the akagai didn’t curl up, he would immediately throw it away, ensuring that his customers only get the best I guess that is further testament that Chef Ron prides himself on quality and us customers are always in for a treat when he’s the one serving us.