Caviar: The Finish on a Signature Dish

Kasen serves sturgeon caviar the way it's meant to be judged: cold, in its own tin, nothing added to distract from what's actually there. Good caviar reads clean and briny with a faint sweetness — never fishy, never soft. The eggs should hold their shape and pop cleanly rather than smear. It's the same standard whether the caviar is spooned straight from the tin or set as the finish on Kasen's tuna, uni and caviar, a signature dish on the Premium Omakase served together in a single glass: tuna underneath, sea urchin at the center, caviar on top, scallion cutting through the richness of all three.