Sushi man making my spicy scallop sushi @ Osaka - a great hole in the wall Sushi place in Austin.
On the counter = sake toro, fatty salmon.
The Omakase at Imperia. I think it was 35 dollars… it’s kind of worth it. This is the chef’s choice where they get the best meat and serve it up specially for you. Some of it was a bit salty (waygu beef), and at times it could be over produced… but the sheer variety here and the effort put into the dish was great.
You get REAL wasabi (ground from the root), which tastes really good (it’s in the cup in the bottom right corner). It’s way better than the green paste stuff that’s undoubtedly full of weird dyes, but apparently rare and expensive to produce.
All of your favorites are here and the quality is pretty top notch - you get a deep fried shrimp shell that you dip in the orange sauce and eat crunchy too. yum. Ama ebi sushi (sweet shrimp) came out of that sucker before he was fried.