Craft Omakase is built around a 22-course seasonal tasting menu organized across three seafood categories — shellfish, white fish, and colored/fatty fish — with Chef Charlie Wang blending traditional Japanese preparation with modern technique and luxury additions like truffle, caviar, and foie gras. The format is full omakase: diners entrust the sequence entirely to the chef.
The room is small and intimate, a 12-seat counter hidden behind a sliding door in a Rosedale strip mall. Service and atmosphere have built a strong local reputation, with regulars citing consistency and a sense of place alongside the food.
Michelin has awarded Craft Omakase one star every year from 2024 through 2026. Diners have also noted some unevenness from visit to visit, even as the room and service keep drawing people back.
The room is small and intimate, a 12-seat counter hidden behind a sliding door in a Rosedale strip mall. Service and atmosphere have built a strong local reputation, with regulars citing consistency and a sense of place alongside the food.
Michelin has awarded Craft Omakase one star every year from 2024 through 2026. Diners have also noted some unevenness from visit to visit, even as the room and service keep drawing people back.