Counter space
A kitchen island, peninsula, or long table with about two feet of frontage per guest — clear on the chef's side for boards, rice, and plating.
8–12 guests. One seating. The chef's call.
Every course is the chef's call that day, built around the best fish available. The classic counter seats 8; parties of 9–12 use an extended counter with a second server so the pacing never breaks. And like everything at La Mesa, this is host-pays and invitation-only — your guests pay nothing, and seats are never sold to the public.
- Counter-style, chef's-choice tastingSashimi, seasonal fire, a nigiri sequence on warm seasoned rice, soup, dessert — one course at a time, in rhythm.
- One seating a nightOmakase can't be rushed and can't be doubled — your evening gets the whole night.
- Fish follows the marketThe structure is the promise, the fish is the surprise. Sourced 48–72 hours out.
- Chef brings everythingFish, rice, equipment, serving ware, menu cards — all of it.
Choose the length of the night.
Groceries are billed at cost and stated separately. Tuesday–Thursday evenings receive a 10% courtesy incentive.
Noche Corta — $245/guest
6 courses · ~2 hours. The essential arc — a first taste of the counter.
Noche Clásica — $295/guest
8 courses · ~2.5 hours. The signature evening — the full progression at its best rhythm.
Noche Larga — $350/guest
10 courses · ~3+ hours. The extended arc — seasonal crudo, full nigiri sequences, the cooked feature.
Noche Suprema — $425/guest
12 courses · ~3.5 hours. Chef plus assistant, the full program — for the night that has to be the night.
Enhancements: sake pairing, three pours matched to the progression (+$85/guest) · premium sake pairing, five pours including junmai daiginjo (+$140/guest) · osetra caviar supplement on the sashimi course (+$60/guest).
A night at the counter, course by course.
Specific fish follows the market that day. Shorter 6- and 8-course arcs follow the same rhythm with fewer movements.
- Welcome bite — one small, precise opening
- Seasonal crudo — cold, clean, citrus and salt
- Chef's sashimi selection — five kinds, in sequence
- Steamed course — warm and quiet
- Fire course — seared or robata, smoke against the cold courses
- Nigiri sequence, part one — three pieces, one at a time, warm rice
- Nigiri sequence, part two — two pieces, the premium cuts
- Soup — a clear, warming reset
- Cooked feature — unagi, tamago, or a composed warm dish
- Dessert — small and deliberate, to close
Five things. We bring the rest.
Seating
Counter stools or chairs for every guest, set before arrival.
Clear access
Driveway or parking for load-in, and a clear path to the kitchen.
Fridge space
One cleared shelf for the day's fish.
Guests, on time
Omakase starts on time — sushi waits for no one. Guests seated ten minutes before the first course.
Fit check
Chef Mark confirms the setup on the planning call — photos of your counter help.
Questions, answered.
Do my guests pay anything?
No. You're the host — you invite your people and you pay for the evening. Your guests pay nothing.
What about fish or shellfish allergies?
Tell us at least 7 days ahead. Raw-fish-free progressions are available and vegetarian omakase is available on request — but some severe fish or shellfish allergies can't be safely accommodated at a sushi counter, and we'll tell you honestly if that's the case.
Can you do a second seating the same night?
No. Omakase can't be rushed and can't be doubled — your evening gets the whole night.
Who provides alcohol?
You do, with our guidance — or add a sake pairing (+$85 or +$140 per guest) and it's handled.
Are kids okay?
The format suits ages 12 and up; younger guests are happier at La Mesa Chef's Table.
Is a tip expected?
Never required. If the night earns it, gratuity is at your discretion.
When can I book?
The host list is open now; dates release once our final insurance is bound. Join the list for first pick of dates.
Other ways to eat well.
Start the conversation
Request your night.
Tell us about the night you want to host. This is an inquiry only — nothing is booked and nothing is charged until we've talked, you've approved the menu, and we've confirmed the date together. Chef Mark replies within one business day.