A few more comments/observations
The Shanghai branch has Teppanyaki, Tempura, and Sushi. So very likely somewhere in the omakase will be an inevitable wagyu/seared wagyu course. The Hong Kong location had everything but tempura, and I’ve seen wagyu courses in various reviews. Thankfully that’s not part of the LA operation.
The no show/cancellation policy is getting more common, so charging a fee for cancelling less than 48 hours is reasonable even if to cover food costs. Too many tourists/visitors to high end restaurants in Japan cancel last minute, forcing places to either take no reservations from overseas or in some cases hotel concierge services. It’s a sad trend. But at the same time many places even in Tokyo don’t require a credit card to hold a reservation.
Nice shot of the counter/ingredients. The ginger is marinating in vinegar (nice dark one, almost like akasu but maybe it’s not). Pretty good looking wasabi root behind it, though you can’t see the leaves/stem.
The sayori piece has a lot of white and very little silver. That is one SUPER fatty good looking piece! Did the fish taste like it was lightly marinated in vinegar, or just a raw pristine piece?