Had Omakase at Sushi Taro last week, for third time, and we are just as pleased as the first two times. Yes, you should know ahead of time that you like raw and slightly cooked seafood. We ask Nobu and Masa to challenge us. Out of some 30 items we ate each time there has never been more than one we would decline for seconds, but we enjoyed the experience of them anyway. Everything else is pretty normal, even the urchin "nads," just with new taste and texture profiles and more exquisite than normal. The fall menu was different from our two summer visits; at least half the items had not been seen by us before at Sushi Taro or other Japanese restaurants. Sorry, I'm not enough of a blogger to have recorded all the details of what we ate, suffice to say it included a wide variety of raw and perfectly grilled items and I left very full. It's not cheap at about $150 per person but you don't need to buy wine, only one or two Kirin. You don't go to Omakase to drink. The food would be worth it alone if you count by the piece and quality, but you need to add the full-time attention and pleasant company of the chefs plus their artistry for 3-4 hours; it's cheaper than dinner and a show, and just as pleasant. We have done the chef's table at Citronelle twice and at Laboratorio and enjoyed them, but we get a lot more attention and enjoyment at Sushi Taro's Omakase, at half the price. We intend to do this at least twice per year and probably more as friends come through town. We now have friends planning their travel around a night of Omakase at Sushi Taro.