Home Acosta traditionally is germ by the chef and Mother Nature.

It has to be driven by seasonality, or it really can't.

Considering Mukasa, the beauty of omakase A as a diner is the surprises and the things that you look forward to at the moment.

What we do here is way really emphasize the courses to go one after the other in a seamless way.

So that meal, it's a cohesive dinner.

I think the counter is definitely an experience of its own.

You do really get to see everything.

There is no hiding.

There's no walls between us.

You see it being cut.

You see us being prepared and you see it being served.

At that moment, Jimmy and I, we are into freshness.

You'll see on a daily basis fresh bluefin tuna, thio, live squared squid ear's throbbing, the bluefin.

It's just shining.

We think that it makes the biggest difference, so first fish will prepare it silently.

Needle face.

I was just start from taking a skill and cut that hat off and the Dutch off and the bonds off, and when I started doing a sissy, dies a small piece and that So I sauce and you suggest on death.

And then we do the tuna total.

So we try to get the two nut that is straight from the resource to our restaurant.

We break it down into maybe 45 different preparation her night, just a simple Taurel piece, which is just gonna melt in your mouth.

The total is a broken toe, not a Betty sign.

And I was taken off the skin on the facts and I separate line by line that the scene you in the meat, the membrane part we sear grill in order to be nature but toughness in it.

Then we also have the option of the charcoal grilled coral, which is from the collar part, not cheapies means from the spine.

There's, ah perfect groove of meat in between the tuna bone which we scrape and get this beautiful texture.

We use the abalone shell you know, so much iron and the she'll help.

Not so quickly.

I personally like a with a little bit garlic on that Jimmy like electric.

Jimmy and I both met at Masa in 2005 and we spent a lot of time talking about food and our philosophy on it, and it seemed like we had lot and comment.

My training was a little bit more traditional, so a lot of it is philosophical.

There's a lot of discussion of colors and the way things behave.

I've spent 10 years with Masa, so for me I learned not just the skills that I practiced today, but the more romantic side as well.

That's priceless.