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 16 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 come from Spain and Noway as well as Japan, and his rice from Niigata is flavoured with red rice vinegar. Highlights include the cuttlefish and the beef tenderloin.