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2022-01-18
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Curious to try, given the passionate reviews in both extremes. Remember the last time we had aged sushi omakase was at OkraBar.Lunch at 1. Arrived on time but didn’t start until 1:20 until all other diners had arrived. Understandably, Chef wanted to serve everyone at one go. Our chef’s hair was very long for a sushi chef.Counter seating 10, brightly lit.Female server introduced the restaurant’s aging process. All through the meal however, her helpful comments were often drowned by the waterfall
Lunch at 1. Arrived on time but didn’t start until 1:20 until all other diners had arrived. Understandably, Chef wanted to serve everyone at one go.
Our chef’s hair was very long for a sushi chef.
Counter seating 10, brightly lit.
Female server introduced the restaurant’s aging process. All through the meal however, her helpful comments were often drowned by the waterfall of irrelevant discussions by the ladies sitting nearby.
Here’s what we had:
Sweet tomato
Tuna tartare in Uni sauce
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Hoikkado 蝦夷鮑魚 with liver sauce
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Steamed egg with crab and mushrooms- a bit too watery.
10 pieces of sushi, being
關池魚 aged 10 days
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蜜柑鯛 aged 14 days. Fruity 陳皮 flavor.
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寒鰤 aged 20 days. In season. Buttery n nutty flavor.
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Hoikkado sardine- no fishy taste at all after aging
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北海道燒雪魚白子mixed with rice. 👍🏼
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清森大間 toro aged 46 days. Whole fish weighed 167 kg. Very acidic to the point of bitterness. Supposedly the hilight of the meal but forgot to take photo 😥
Chu toro 醬油漬. Complex aftertaste with smokey ham and cheese flavor. Much better than the former.
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北海道蝦with 蝦膏 sauce
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北海道北寄貝
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馬糞海膽+北海道毛蟹+黃金魚子
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鯖魚 saba in seaweed.
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To finish off: fish broth with udon. Yums.
Dessert: strawberry and melon.
In summary: one does appreciate the great effort by the chef and his serving team. Temperature of the rice was just right. Good quality ingredients. However, the stronger flavors of aged fish might not be for everybody.
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