Omakase course-by-course

Second course

The sashimi course on our visit consists of fatty tuna, amberjack, red snapper, clam and uni. The uni is a particular point of pride here: Kappo Ishito receives uni from Maruhide, a premium purveyor that harvests sea urchin off the shores of Santa Barbara and San Clemente. We’re won over by the complex bouquet and extraordinary mouth-feel. After uni here, we may never be able to eat it anywhere else.