Sushi of Gari Omakase

We recently enjoyed an omakase dinner at Sushi of Gari here in New York.  I cannot remember all the things that we had, as it was somewhat of a feast, but am sure that we had sushi of lobster, shrimp, black bass, snapper, tuna (o-toro), normal tuna, salmon, horse mackerel, eel and several other fish, and also a delicious cooked oyster.  Each sushi was topped with Gari's increasingly wild sauces - the salmon's signature tomato sauce, a tofu whip, dried seaweed, etc.  Magnificent.  Omakase is a bad (or at least, expensive) habit to acquire. 

I could have done with a little more informative jabber from the chef, but we are newbies, and I suppose don't rate that quite yet. 

Arepas?

I'm in the middle of settling down in my new apartment, so things are in a bit of an uproar here.  While sorting through my bags of flours (I never thought I'd say this, but I need those glass canisters one gets at places like Crate & Barrel) I found some cornmeal.  I combined that with a couple of ears of leftover corn to make pseudo-arepas: 1/2 cup of cornmeal mixed with warm milk and butter, with corn and chilis folded in.  I fried them in a pan with a little oil and topped them with omelette.