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Axios Charlotte
Yakitori Omakase by Prime Fish is now open at the Arboretum in south Charlotte
By Alexis Clinton,
30 days ago
A new omakase experience opened in the Arboretum last month.
Why it matters: It's the latest venture from the owners behind Prime Fish in Ballantyne and their traditional omakase experience in Providence Park, both of which offer some of the best sushi in town.
Context: The new tasting counter, located inside chef and owner Robin Anthony's other restaurant Nusa , is similar to their other omakase "leave it up to the chef" dining experience. But it focuses on yakitori items, which are pieces of protein like chicken, beef or pork on skewers that are grilled over Japanese charcoal.
The menu is curated by chef Leo Zheng, who'll prep and cook items in front of you. Zheng has more than a decade of expertise and spent five years collaborating with executive chef Anthony.
How it works: The 12-course tasting menu includes five appetizers, five yakitori entrees and two desserts.
It costs $185 per person and you must prepay for your reservation online . The space is relatively intimate for parties of up to four people.
For an additional $75-$125, you can add an alcohol pairing to each dish led by a sommelier.
The dinner experience lasts about two hours and is offered at 5:30pm and 8pm from Thursday through Sunday.
Here's a visual taste of what you can expect at one of their dinners:
The dinner started with Kappa Maki which was a bluefin tuna, yellowtail , wrapped with cucumber and topped with caviar. Photo: Alexis Clinton/Axios This appetizer was a Hokkaido diver scallop with grapefruit, yuzu aioli, avocado and cherry tomatoes. Photo:Alexis Clinton/Axios Unagi foie gras was a fried eel appetizer with foie gras mayo and sturgeon caviar. Photo: Alexis Clinton/Axios Saikyo Yaki has been a popular appetizer among many customers according to Chef Leo. It's a miso marinated black cod with cucumber and cherry radish. Photo: Alexis Clinton/Axios MS9+ waygu ribeye topped with truffle mushroom. Photo: Alexis Clinton/Axios Chef Leo explains that chicken oyster is a popular traditional yakitori dish. His version was topped with wasabi and kaluga caviar. Photo: Alexis Clinton/Axios Tsukune is a Japanese meatball, which is a mix of pork and chicken. It's topped with chilly garlic and pickled jalapeño. Photo: Alexis Clinton/Axios Chef Leo removes the bones from the chicken wing before serving this dish. Photo: Alexis Clinton/Axios You'll probably be full by this point but try to save room for the A5 wagyu truffle and ajitama egg with ramen. Photo: Alexis Clinton/Axios Chef Leo wrapped dinner with the mango dessert with house made coconut ice cream. Photo: Alexis Clinton/Axios The final dish was a Ikka Souden King Musk Melon which is a Japanese delicacy. Just one of the high end fruits can cost $200. Photo: Alexis Clinton/Axios
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