Omakase at the Counter
Edward works from the counter, building each course in front of you. Gulf fish handled with Japanese technique, plus robata skewers and a finishing bowl of ramen from stock he starts the day before.
Small groups only. Counter or island seating makes the format work best, though it is not required.
Reviews
Six of us around the island watching Edward work for two hours. He explained every piece without it feeling like a lecture. The snapper nigiri was better than places we have paid triple for in Atlanta.