For comparison: Kinjo and Sushi Yoshizumi charge $40 corkage per bottle, both are one Michelin star. I can’t remember what it is for Californios but it was $50 a year or so ago (2 Michelin stars). $50 for West Hollywood seems about right, although interesting they only allow one bottle.
The beaded seaweed is umi budo (sea grapes), a lot of it comes from Okinawa but could also be from somewhere else (in the picture with kochi sashimi).
The “sake soy sauce” is very likely irizake 煎り酒 and is very rarely seen (but can be super delicious). It is made by boiling umeboshi in sake, adding konbu and bonito flakes (and straining afterwards). There is also a step of igniting the surface of the sake on fire at some point to burn off excess alcohol, and adding some yakishio. The recipe could vary between chefs, I only listed one example. It’s one of the best dips you can use for pristine high quality wild Japanese premium white fish (e.g. makogarei, hoshigarei, or top notch hirame e.g. from Aomori prefecture). Whoever came up with this probably figured out soy sauce overpowered delicate white fish. Could have been Hanaya Yohei or one of his competitors. Ancient wisdom for the ages. In theory you could also marinate good bluefin akami in irizake…I’ll have to find opportunity to see if I could ever try that in the future.
The green pickle is Japanese version of the Chinese/Sichuan pickled mustard plant stem Zha Cai (zāsai in Japanese), less pungent and more in the vein of Japanese tsukemono flavors. Good stuff, rare to see it at a high end omakase place in California (and maybe the US).
It appears they applied some OG legit Edomae techniques on the wild salmon (Copper River Alaskan King)? It looks like the traditional / old school method of maguro zuke which was previously explained here
Thanks so much for your report and great photos! Much appreciated.