Kaiseki Omakase Course Meal at Private Chef's Counter.
(not open to public) Amazing quality with passion and craftsmanship. Abundance of courses featuring Wagyu Beef. Cozy and personal environment. Makoto-san is
very nice and friendly and fun to chat with for the entire night. $150 per person. Corkage fee $35. Parking
at lot across the street is $5 after 6pm. Unfortunately, they will be closing after February 25, 2023...
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| 梵・夢は正夢 純米大吟醸 Born • Yume Wa Masayume Junmai Daiginjo Corkage Fee $35 |
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| Engawa (Halibut Neck Muscle) |
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| Steamed Dumpling |
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| Steamed Dumpling |
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| Wagyu Katsu |
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| Steamed Egg |
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| Hobo, Medium Fatty Tuna, Barracuda, Halibut (marinated with kelp for 2 days), Itoyori |
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| Medium Fatty Tuna, Barracuda, Halibut (marinated with kelp for 2 days), Hobo, Itoyori |
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| Had the chef's counter all to ourselves |
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| Sea Bream with Uni |
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| Tempura: Lobster, 2 kinds of White Fish, Salmon with Shiso Leaf, Anago (Sea Eel), Uni with Seaweed |
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| Wagyu Beef for Sukiyaki |
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| Vegetables for Sukiyaki |
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| Personal Pot Sukiyaki |
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| Personal Pot Sukiyaki |
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| Shima Aji |
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| Kasugodai (Baby Red Snapper) used to be only available in spring season, but available all-year-round now |
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| Soy Marinated Buri (Japanese Yellowtail) |
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| Nodoguro (Black Throat Seaperch) |
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| Lean Medium Fatty Tuna |
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| Clam Miso Soup (with Koji) |
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| Negitoro & Uni Handroll |
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| Sapporo Beer (secret personal inventory) |
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| Pear Panna Cotta |
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| Picture with Chef Makoto |
Wadatsumi Beverly Hills
410 N. Canon Dr
Beverly Hills, CA 90210
(310) 888-0036
wadatsumibh.com
