Discreetly tucked away in Rosedale, Craft Omakase has a lounge up front with a dining room and counter in back. It is here where guests wisely place their faith in the hands of Chefs Charlie Wang and Nguyen Nguyen who dole out an impressive procession of nigiri and other bites. Their creative omakase doesn't shy away from embellishment, yet it's done with restraint and allows the fish to shine. An abundance of product hails from Japan, and the fish is skillfully handled. Preparations like an aguachile of pink shrimp with sweet potato or crudo of hamachi with a creamy grapefruit sauce with red chili oil are delightful stops in a line-up that may reveal ocean trout sprinkled with a furikake made with its crisped skin; kurondai with ginger fish sauce; or madai brushed with honey yuzu vinegar. Be sure to arrive a few minutes early to enjoy a welcome cocktail.