For innovative and inventive sushi omakase, look no further. Helmed by chef Edgar Valerio, formerly of Jewel Bako, Kissaki dazzles with its quirky and oh-so-satisfying sushi omakase, with fish flown in directly from Japan as well as sourced locally: think bluefin tuna with caviar, yuzu zest, and plum sauce, or how about broiled kinmedai served with a honey-infused radish crisp?