The Last Supper: Last Kaiseki Omakase Course Meal at Wadatsumi.
Wow, wow, wow amazing quality with such high level of passion and craftsmanship.
Abundance of courses featuring Uni dishes. Cozy and personal
environment. Chef Makoto-san has been a great and fun friend. $150
per person. Corkage fee $35. Parking
at lot across the street is $5 after 6pm. Unfortunately, they will be
closing for good tomorrow... Thank you so much for everything, Makoto-san!!
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| Modern "Kamameshi" with Uni, Salmon, Sea Bream, Tegani Crab, and Tamago |
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| Alcohol for the Night: 1.8L Tamagawa, 720mL Kid Muryozan Junmai Ginjo Sake |
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| Kid Muryozan Junmai Ginjo Sake |
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| Kid Muryozan Junmai Ginjo Sake |
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| Toro Kama (Blue Fin Tuna Collar) |
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| Oden |
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| Toro Kama (Blue Fin Tuna Collar) |
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| Kegani (Hairy Crab) |
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| Abalone |
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| Lobster Claw Sunomono |
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| Steamed Uni Shumai made to order! |
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| Abalone with Squash |
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| Toro Kama (Blue Fin Tuna Collar) |
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| Toro Kama (Blue Fin Tuna Collar) |
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| Uni Shumai & Wagyu Beef Shumai |
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| Blue Fin Tuna Collar |
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| Tai, Sayori, Toro, Aji, Hirame |
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| Uni & Lobster Tempura |
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| Duck |
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| Duck |
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| Kegani (Hairy Crab) for Shabu Shabu |
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| Kegani (Hairy Crab) for Shabu Shabu |
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| Modern Kamameshi |
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| Modern "Kamameshi" with Uni, Salmon, Sea Bream, Tegani Crab, and Tamago |
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| Shima Aji |
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| Making Sushi |
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| Buri (Japanese Yellowtail) with Sweet Soy |
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| Nodoguro (Blackthroat Seaperch) |
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| Blue Fin Tuna |
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| Toro & Uni Handroll with lots of Uni |
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| Toro & Uni Handroll with lots of Uni |
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| Fish Miso Soup |
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| Fish Miso Soup |
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| He even baked us Madeleine to take home!! |
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| Crème Brûlée |
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| Panna Cotta & Crème Brûlée |
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| Private Chef's Counter |
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| Chef Makoto-san |
Wadatsumi Beverly Hills
410 N. Canon Dr
Beverly Hills, CA 90210
(310) 888-0036
wadatsumibh.com
