Kawa Omakase splits into two spaces. Up front is a casual lounge where a cold Asahi and crispy tempura make for an easy stop. Past a hallway lined with sake bottles sits an 18-seat counter, where diners can order a la carte or turn the meal over to the chefs for the omakase — roughly 18 dishes running from small plates through a dozen pieces of nigiri to dessert.
The starters carry the menu's reputation: shrimp tempura fried to order, and a miso-glazed black cod served with a thick cut of marinated radish. Locals frame Kawa as a special-occasion destination, pointing to the chefs' tableside interaction, the quality of the fish, and a polished, attentive room as reasons the premium price feels earned.
The starters carry the menu's reputation: shrimp tempura fried to order, and a miso-glazed black cod served with a thick cut of marinated radish. Locals frame Kawa as a special-occasion destination, pointing to the chefs' tableside interaction, the quality of the fish, and a polished, attentive room as reasons the premium price feels earned.