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A 14-seat restaurant, [2] [3] Omakase serves Edomae-style sushi, chawanmushi with snow crab, uni, and ikura, nigiri, sea bream, monkfish liver, and mackerel with chive purée. [ 4 ] [ 1 ] Other dishes include a lobster tamago, wagyu , and red miso soup with clams . [ 5 ]
A storefront in Seaport Village, with a downtown hotel in the background. Seaport Village is a waterfront shopping and dining complex adjacent to San Diego Bay in downtown San Diego, California. The complex houses more than 70 shops, galleries, and eateries on 90,000 square feet (8,000 m 2) of waterfront property.
As a chef, I appreciate the restaurant's rotating menu and the team’s dedication to locally-sourced ingredients. This keeps things fresh, both figuratively and literally. The beef tartare, nduja ...
The Port of San Diego is currently pursuing potential redevelopment of the Central Embarcadero. The site in consideration is approximately 70 acres of land and water that includes Seaport Village, Santa Monica Seafood (formerly Chesapeake Fish), and surrounding areas between the Manchester Grand Hyatt and the USS Midway Museum.
The phrase omakase, literally 'I leave it up to you', [3] is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. [4] The Japanese antonym for omakase is okonomi (from 好み konomi, "preference, what one likes"), which means choosing what to order. [5]
The Cosmopolitan Hotel and Restaurant in Old Town San Diego State Historic Park is an American registered national historic landmark, built in the early 19th century by Juan Bandini and later purchased by Albert Seeley to serve as a stagecoach hotel. In 2010, restorations and added fine dining restaurants revived the hotel to its 1870s charm ...
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