Kinme Omakase

An 18-course omakase built on Kaiseki and Edomae sushi traditions runs about two hours at Kinme, with chefs working the counter in front of diners rather than in a back kitchen. The tasting opens light, a tower of seared scallops in tofu cream, and moves toward heavier courses of fatty tuna and torched otoro sashimi. Two seatings run Wednesday through Sunday, at five and eight, and a spot is booked through Tock rather than walked into.