Yamagawa and our sister restaurant Hatsu share a kitchen lineage — Hatsu's chef, Leon Yap, trained at Yamagawa before opening his own ten-seat counter — but they solve the same question, freshness, in different ways.
At Yamagawa, the sushi and sashimi menu is à la carte: you choose exactly what you want, in whatever order and quantity suits the table. It's the better fit for groups with different tastes, or anyone who already knows what they're after.
At Hatsu, there's no menu at all in the usual sense. Omakase means "I'll leave it to you" — the chef sets the pace and the selection, built around what's best that day. Lunch starts from $90++, dinner from $168++, and the ten-seat counter means one seating, full attention.
Neither is more "authentic" than the other. If you know exactly what you want, order à la carte at Yamagawa. If you want to be surprised by someone who tastes the market before you do, book the counter at Hatsu.