Step into an extraordinary omakase at Arbol, curated by Chef Khampan — a soulful journey inspired by nature and Japanese tradition. Omakase del Mar honors Baja’s bluefin tuna, responsibly caught off Ensenada and prepared nose-to-tail through expressive courses, from flame-seared collar to bone broth. A bespoke sake pairing by our in-house expert elevates each dish, deepening the harmony between ocean and earth, chef and guest.