Abalone Liver Cake – kinda weird and oddly livery and seafoody at once
Uni Cake – better than the abalone cake, but channeling tamago which I’m not the biggest fan of
Oyster white sauce – Oysters should not be cooked, let alone made dynamite style.
Squid Sashimi mentaiko, kabosu lime cup, caviar – Probably the best of the lot, light, clean, pretty presentation
Gingko Nuts rock salt – No did not like this one
Sardine slow cooked, soy sauce, sake, yellow ginger – I love almost everything Japanese marinated in the classic flavors of soy, sake, sugar, ginger. Yet, a sardine is still, and will always be, a damn fishy tasting fish. I’m not sure if this is a taste I will ever acquire.
I like the firm, yet supple texture of a good abalone. The flavors here were clean and mild.
Kenchinjiru chicken, japanese parsley, matsutake mushrooms, onions, carrots
More clean, light flavors. I really dislike Japanese parsley, but not more than I dislike shiso.
Bluefin Tuna medium toro (boston) – good solid tuna, not particularly fatty tasting
Uni (santa barbara) – Santa Barbara uni can do no wrong in my opinion
Kohada gizzard shad, cured in red vinegar and gin (japan) – This was the first of many unusual fishes that I’ve never tasted before. I can’t say that I liked this fishy tasting silverfish. The cured flavors could not hide anything.
Hata grouper – A nice clean whitefish
Kitihata grouper – I can’t say this tasted much different
Hokkaido Scallop torched, truffle, rock salt
I LOVE scallop. I LOVE truffle. I LOVED torched sushis. Damn this was one good sushi.
I do like these very simple Japanese soups, broths, stews. Everything you see, is everything you taste.
grated daikon radish, green onions, yuzu, ponzu
I dumped these all together and used it to dip the items from above. It added a little more flavor and depth.
Goldeneye Snapper soy sauce
I like it when sushi restaurants sauce the sushi for you.
More toro. I think I’ve had better.
Buri wild yellowtail (japan)
I’ve never had yellowtail that was so deeply pinky-red. It didn’t taste like any yellowtail I’ve ever eaten. Smooth Obturator was quite impressed with this, but I was still confused why it was called yellowtail but didn’t look or taste anything like yellowtail.
Hata grouper, himalayan rock salt, yuzukosho
It’s amazing how a little smidgen of yuzukosho adds so much dimension to an otherwise simple white fish. Why were they repeating fishes?!
I am certainly starting to appreciate ikura, but man were these the firmest salmon roe I have ever eaten. Usually these little balls easily burst in your mouth, showering your taste buds with a saline packed punch. These would easily roll around in your mouth as you chase them with tongue and teeth to release their contents.
Smooth Obturator was again impressed that they had beak clam. It had a squid like texture. It was a bit chewy for me, but Smooth Obturator loved it.
Japanese Mackerel (japan)
Oh no, not my kinda mackerel. Triple T was not a fan either. Phew, that oily fishiness.
Amaebi sweet shrimp
Yum! Really delicate and sweet.
Halibut is such a clean tasting fish. Sorta makes it pretty forgettable.
I was soo stuffed by this point. I don’t think I really appreciated the sea bream here.
Shrimp Head miso soup
I didn’t get to try this.
Shrimp Head fried
More cakey than eggy, but I still couldn’t eat the whole thing. Soooo full.
Fruit Compote honeydew melon, black bean
I did not care for this at all.