Part of the omakase menu: Sashimi with toro, halibut, crab and avocado at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu: Crispy sesame tuna with avocado at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu: Sushi plate of tuna, jumbo scallop, albacore, sea eel and egg at Kiwami in Studio City. (Stefano Paltera / For The Times)
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Chef Katsuya Uechi poses for a portrait with a decoration that he put together at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu, from top right, clockwise: sashimi with toro, halibut, crab and avocado; crispy sesame tuna with avocado; and an appetizer selection of seared tuna sashimi with ponzu dijon mustard sauce; sweet shrimp with daikon radish and asian pear; and crab and cucumber sunomono with sesame vinaigrette, at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the Omakase menu: Sushi plate of tuna, jumbo scallop, albacore, sea eel and egg at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu, from top right, clockwise: Appetizer selection of seared tuna sashimi with ponzu dijon mustard sauce; sweet shrimp with daikon radish and asian pear at Kiwami in Studio City. (Stefano Paltera / For The Times)
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Part of the omakase menu: shrimp shinijo sawani wan soup is presented at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu: tempura with shrimp-stuffed shishito pepper, baby corn and sea eel is presented at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu: mochi ice cream is presented in the shape of flowers at Kiwami in Studio City. (Stefano Paltera / For The Times)
Part of the omakase menu: Grilled rockfish “Kinki Wakasa Yaki” is presented at Kiwami in Studio City. (Stefano Paltera / For The Times)
