KAI ZAN

“10/10 stars! I chose to do the omakase dinner and it did not disappoint at all! I will absolutely be doing this again when I come back in to town. Servers are very attentive, my water did not go empty once! The food is curated in an upscale manner and it is absolutely delicious! As soon as you are done with one course they are serving you the next, timing is impeccable! I cannot say enough about this restaurant.”

“Wonderful restaurant, service, and food. We partook in the omakase for the evening. It was a beautiful 11 (I believe) course meal perfectly curated by the chef. The nigiri was fantastic as was the scallop, which was a unique experience for me as I typically am not a fan of scallops.”

“The scallop here is incredible. What a great experience and journey of incredible sushi. everything is very fresh and delicious. This place never disappoints and is very worth trying out and eating great sushi. Make sure to make a reservation in advance”

“Hands down the best omekase we've had in the city. Service was more attentive and the pace of the courses was better when we sat at the sushi bar last time. This time, it felt a bit rushed where courses were coming out before we'd finished the last. But honestly, it needed to because with 11 delicious courses in a reservation slot, you have to stay motivated. We've spent the last 3 special occasions dining here and will definitely return. The restaurant is an hour drive from us in traffic but so worth it. You'll often find parking on the street out front, as well.”

“I have mixed feelings about this place. The omakase menu is good, the fish is very fresh, and a few dishes from the tasting—like the oyster shooters and clams on fire—are quite unique. The atmosphere is intimate, and the noise level allows for comfortable conversation. Now, the downsides—and they are significant. Serving an 11-course tasting menu in 1.5 hours is simply not an appropriate timeframe. Being asked to leave because the table is booked next is also unheard of at most restaurants offering this type of dining experience. Imagine paying $500 for three guests, being rushed through your meal, and then asked to leave—it takes away from what should be an enjoyable, paced experience. At times, it felt more like a production line than a dinner. I found myself trying to keep up with the pace just to avoid having multiple plates stack up on the table—which, in fact, happened. For an omakase experience, reservations should allow at least 2.5 hours to properly enjoy the meal. Also, sparkling wine should be served colder than regular white wine. It’s surprising how often this basic detail is overlooked even at a fancier looking places. Had this meal cost $70/person, I would have given it 4 stars, but given the price we paid 3 stars feel more appropriate.”