At Raw Omakase, we believe dining is more than just a meal. It’s an experience where culinary
craftsmanship, sake, and art come together.
Chef Johnny brings his passion and expertise to every course, showcasing the finest seasonal seafood
from Tokyo’s Toyosu Market. Sake Sommelier Jenistar thoughtfully curates each pairing to complement
the chef’s creations, bringing harmony and depth to every bite.
Beyond the dining experience, Jenistar’s Gyotaku, the traditional Japanese art of fish printing, celebrates the beauty of the seafood we serve, transforming it into a lasting piece of art.
Together, Chef Johnny and Jenistar bring their passion for food, sake, art, and genuine hospitality to create an intimate and unforgettable experience.
This is the art, passion, and personal touch behind Raw Omakase. This is Why Raw.