For those who are unfamiliar with the concept of omakase, Sushi Sasabune is a good place to start. For one, this is not for the faint-hearted and although there are à la carte menus to choose from, they encourage you leave that bit to the chef as he creatively presents a series of plates, starting with some light fare and moving on to more intense, richly textured dishes.

Sashimi usually arrives first; square cuts of albacore sashimi drenched with a zesty ponzu sauce could be followed by blue fin tuna with toro; a light halibut, and sesame topped salmon with a robust hamachi, also known as the Japanese amberjack. There could also be plates of fresh oysters, scallop sushi or the succulent blue crab roll.

With delicately cut fish laid out on the table alongside a glass of sake or lychee sorbet - diners are in for a treat - and as mentioned on their menu, trust the chef!