Hidden away behind a beaded curtain within the Sushi Masters restaurant is Vaidas Užgerys’ omakase experience, an exclusive 12-seater counter where a menu comprising around 14 courses lasts for three hours. The day's ingredients are presented at the beginning of the meal, before it opens with assorted snacks like salmon jalapeño or fried scallop. Vaidas’ isn't afraid of adding his own touches or being tied by tradition: his ingredients are largely from Spain and his rice from Niigata comes with red wine instead of vinegar. Highlights include the cuttlefish and the beef tenderloin.