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A block from St. Pete's bar strip, this omakase counter keeps things focused: two menus, both built around nigiri, with the chef making confident calls on what goes with what. Koji-fermented ora king salmon brushed with whiskey barrel-aged soy is the kind of detail that tells you plenty about the ambition here. The room is small and the format is fixed, so you give up control at the door and mostly stop minding.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Koji fermented ora king salmon
“standouts like koji fermented ora king salmon”
Michelin Guide -
Hokkaido uni
“Hokkaido uni with just a touch of yuzu shines”
Michelin Guide -
Golden dragon fruit cocktail
“a dessert of golden dragon fruit cocktail”
Michelin Guide
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- Webb’s City Cellar Drink · 63
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