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The Pacific Rim omakase.
Japanese technique, Hawaiian ingredients, the chef’s sequence: nigiri where the fish earns it, kaiseki structure where the evening earns it. Premium to Chef’s-table bands, $190–$400+ a guest.
The progression
Sakizuke to dessert, twelve to twenty courses, the menu fixed only the morning of. The counter format seats two to eight; larger parties move to a coursed Premium menu so pacing survives.
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