Sometimes the sweet salinity of uni can be easily overpowered, but the oyster and ikura all made for a tasty bite.
Fried Renkon Lotus Root lobster
I really enjoyed the tempura lotus root here. Generally I find lotus root to be an odd texture since I never grew up eating it. Here it played nicely against the light crispy tempura.
Sea Trout avocado, ponzu
Looks like salmon huh? I would have been fooled.
Blackcod marinated miso
A delicate and tasty offering.
Grilled Squid stuffed with snow crab
This little bit was meant to be enjoyed with the quail egg mixed in the swirl of black squid ink. It was alright but I preferred all the other little bites a little better.
Bonito ginger, myoga, shiso oil, ponzu
I appreciated the lovely presentation. The bonito was seared which added some texture. The little blob in the upper left corner is some bell pepper jelly, a unique flavor for sashimi.
Clam seaweed, ginger, carrot, kaiware, dashi
Really clean, pure, simple.
oh toro, kampachi, hirame, kumamoto oyster, nama tako
n/naka is not known for its sushi, but everything was very fresh, well prepared and just the way I like my sushi. The toro had the right balance of oily fattiness. The octopus had just enough bite.
Seabass fried, green onion ponzu glaze, gingko nut, grilled bamboo shoot
This tasted like a really yummy sweet and sour fish. Sweet and sour probably triggers one to think “mediocre Chinese food,” but this was probably the best sweet and sour anything you’ve had. It was very clean and light in flavor but packed enough oomph. I’d also never eaten a grilled bamboo shoot that appeared almost fresh and just cut. It was served with the inedible outer layers, which made for a cool presentation.
Chawanmushi snow crab, shitake, mitsuba, shirako
Flavorful yet clean. That was really just the theme of the night. The crab and uni were plentiful.
Spaghettini abalone, pickled cod roe, burgundy truffles
This was THE BEST dish of the night! Heck it might have been the best thing I’ve eaten in a while. It was a play on mentaiko pasta plus a few other more luxurious ingredients. It’s no wonder why this dish is the highlight of the menu, and strays from the traditional Kaiseki offerings.
Japan Matsuzaka Wagyu Beef A5
Beef. Fat marbling. Hot sizzling stone plate. Heaven.
Hotaru Ika japanese cucumber, yuzu miso
I’ve enjoyed these firefly squid before, but this was not the best version. Sushi Sushi had the cleanest tasting squid. Here, you could still taste the innards, which can be a little off putting.
Even though this place isn’t supposed to be good for it’s sushi, the sushi was still pretty good. I suppose I would ding them on the rice. Could have been maybe more cooked or less cooked? Not sure.
Miso soup is good, but when it comes with a shrimp head in it I know something better is soon to come.
I’ve really surprised myself how far I’ve come with sushi. I used to hate amaebi and uni. I thought it was slimy, fish, weird, straight up gross. Now I think it’s my favorite out of the whole lot. LOVE.
Really pretty. Palate cleansers are never that amazing.
Rhubarb Frangipane Tart rhubarb ice cream, strawberry granita
I’ve never been all that impressed by rhubarb anything. It always seemed too tart for its own good. However, the rhubarb was perfectly balanced by the sweet almond filled buttery tart. The rhubarb ice cream might be one of the more original flavors I’ve tried. The strawberry granita was a fine complement. This was an excellent end to a memorable meal.
7 – Good
4 – Not bad