Omakase Night - Saturday, November 24

To our valued guests,

Sukiyaki House would like to formally invite you to our Omakase Night, hosted by chef Koji Kobayashi and Yuki Koyama. Omakase is the tradition of allowing the chef to choose the courses for your meal, in Japanese it means "I'll leave it up to you". This November 24, Chef Koji and Yuki will bring their take on Omakase by utilizing the seasonal and traditional ingredients used in Japan. 

The menu will start will four small appetizers, followed by ten pieces of perfectly crafted Nigiri's, and finally dessert. Our menu aim to show what an elegant traditional Japanese Omakase is like, by utilizing the catch not typically found in America. 

Please note our event will be taken by reservations only, the time slots available for the dinner will seat at 5:30 pm and 8:00 pm. The Omakase will cost $150 per person + tax and gratuity, we will also have sake pairing options available. We hope to see you at our Omakase Night and please feel free to contact us if you have any questions or concerns.

Best,

Sukiyaki House

Fresh Fish From Osaka Fish Market - February 22, 2018

This weekend's wild fish features:

Appetizers: 

• Itayori (Threadfin Bream) Carpaccio - Thinly sliced wild Threadfin Bream served with a carrot dressing, and mixed greans
• Hamachi Kama - Fried Hamachi Kama (Yellowtail cheek) served with fried potatoes.
• Wagyu Beef Tataki - Seared AAAA Wagyu Beef topped with garlic chips, cilantro, and a citrus soy vinaigrette.

Sushi & Sashimi:

• Aji - Horse Mackerel
• Itoyori - Threadfin Bream

Oshizushi

• Salmon Oshizushi (available during dinner service only) - Traditional Osaka pressed sushi, aburi salmon, avocado, lemon.

Make sure to stop by while supplies last

Best, 

Sukiyaki House