Traditional Edo-mae sushi requires mastery in flavoring the neta (fish).
Naturally, and proudly, the chef began the omakase course with the sea bream with a hint flavor of konbu, where the fish was wrapped in for hours. The neta had an never-before chewy texture that squeezed out the konbu flavor at every chew.
Next came the hirame marinated in a special sesame sauce. Again, unique, exquisite, and just right.
The ikura was the best I have ever experienced. Few people, including myself a few years ago, know that ikura that we enjoy at the table is already marinated in soy sauce. Well, I don't know what he does with those eggs, but the ikura here was seasoned with perfection. I could not resist a second round of this ikura.
The toro was from Oma, Tsugaru Straits area. Apparently, Oma is a brand for the best tuna, just like Kobe for beef. See for yourself how it could taste in your mouth. (Have I bragged enough yet?)
Karaku has an English menu (very beautifully done) and the chef knows his neta in English. Get the counter seat if you can - the interaction with the chef is definitely a part of the experience.
Ah, and get the reishu. it came half frozen, like a frozen margarita. It was so refreshing - an enhancer of the next taste of neta.
The restaurant is on the basement floor. Very clean, simple and sophisticated. All of the chefs and apprentices have their hair shaved, a commitment to the craftsmanship.. so I assumed.