Answers from Our Experts (1)
Sushi Oyama is an omakase restaurant, which means there’s only one choice for diners to choose: a 10-course chef’s menu. While common themes run through all the menus, the actual ingredients change frequently in accordance with product availability and seasonality. In the spring, you’ll find that pickled sakura leaves make an appearance. In the fall, silky monkfish liver is a treat to behold and mackerel flashes silver from the plate. The entire philosophy behind Sushi Oyama is that food tastes best when it is in season and fresh. All the fish is shipped in, often daily, from Tokyo or Nagasaki and so reflects the availability of the local fishing seasons.