From studying the reviews before our visit to Bizen, I concluded that the best experience would probably be in the omakase or in the raw fish selection, prepared to snag bar seats near the chef Michael, and didn't expect overly attentive service. However, we ended up receiving very attentive and friendly service (when it was not crowded in April). We ordered the $50 omakase (which means entrusting the chef to select the meal). Michael was not available, so another chef served us. We sat at the sushi bar where we could observe the chef slice the fish and assemble the sushi. I later realized that the omakase here seems to be more of a fixed offering than the chef improvising. The $50 omakase was enough for the two of us, and it included 9 slices of fish served by themselves (called "sashimi"), 12 slices of fish served on rice (called "sushi"), and 6 pieces of a sushi roll. The fish included salmon, tuna, red snapper, striped bass, mackerel, yellowtail, eel, and shrimp. It was served with lemon, wasabi, ginger, and shiso leaves. We also ordered tea ($1 and unlimited refills) and extra rice on the side. It was good, but I was not blown away.
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