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2016-02-17
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I met a food loving friend who suggested we try this place for omakase as he had heard good things about it. Situated in the building beside Sogo, is a rather small Japanese restaurant. There are a few tables but the showcase is the sushi bar table at one end of the restaurant. That is where you are seated if you are here for omakase as that is where the chef reigns supreme.Although it was small, the bar filled up quickly. Hearing the chatter, it seemed they were mostly regulars. One person prou
Although it was small, the bar filled up quickly. Hearing the chatter, it seemed they were mostly regulars. One person proudly proclaimed he came every week at this time and shared the sake he brought with him for everyone in the restaurant to share. It was an interesting sake that tasted like melon with a cloudy texture.
Our evening began with the appetizer of cod sperm, yuzu squid and a white miso marinated octopus. Cod sperm is in season and it was my first time having this. It looked like a small little brain and had the same texture of it. For those that have never had brain, it has the texture of tofu. It was interesting and definitely something I can now check off on my list of things to eat before I kick the bucket. The squid was lightly marinated in yuzu, giving it a very fresh taste. The octopus was sweet from the white miso sauce. A light appetizer to get the night started.
Like an entertainer, the chef displayed the fish that was to be filleted. The first fish from the land of Kagoshima and is called a red arrow handle for it's long slim shape that looked like an arrow.
The fish was filleted into paper thin slices with delicate gold leafs placed on top. There was also a diced version for texture comparison. All was presented with a light soysauce and spicy mentaiko dipping sauce. The fish had a wonderful firm texture with a slight sweet taste.
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With only a dab of freshly ground wasabi, the texture of this fish was firm yet not as sweet as the one I had previously.
The next fish was a red bluefish, a type of snapper but smaller in size.
It was sliced in two ways. One had the skin still on. It had a more smooth texture and much more oily the the previous fish. Obviously a lot more oil was found in this fish.
Fried lotus was presented to give us a break from the fish. This were like munching on chips and really went well with the sake.
Yellowtail was then placed before us. This was firm with a nice amount of fat content that literally melted in my mouth.
Again I enter into another Alice in Wonderland moment as this fish looked like the jabberwocky.
The fish was presented in two ways. The first was diced sashimi. I had expected it to be firm but instead it wasn't. It was soft and literally melted in my mouth. Almost like toro. A very odd taste experience I had not expected.
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A deep fried fish then placed before me to continue with the fried food path. The entire fish was so crispy, you could eat everything. Including the head. It was that crispy. Not one element was hard.
An ark shell with bits of leaves from fresh wasabi was daintly placed in a basket. The ark shell was fresh and sweet but the real eye opener was the wasabi leaves. It was had a slight kick of wasabi but yet was fresh like a palate clenser. Simply fascinating.
Small ray fish were panfried and had a nice little sardine like taste. I loved the little black soybeans that were marinated in a sweet sauce. They were almost like eating candy.
Then we started our sushi adventures when a sushi plate was placed in front of me with pickles for a palate clenser and nice fluffy tamago with the restaurant's name seared on it.
A silver needle fish was up next.
When I see fish that type of skin texture that is along the same lines as a makeral, I always fear it's too fishy. The chef assured me it wouldn't and to my relief, he was right. The fish did not have a fishy taste yet it had the same texture of makeral. It had an almost woody taste.
The chef then placed a few fermented soybeans in front of me. It tasted like the fermented bean curd that you find in Chinese groceries.
Live ark shell sushi is perhaps one of my favorite types of sushi. This was so live, it was still sort of moving. It was so good, I wish I could have more.
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The evening ended with something warm. That was a bowl of udon and tempura. The udon was bathing in a cleaer light broth. The udon was firm yet smooth so it glided easily into my mouth when I slurped it up.
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Perhaps it was Friday night or perhaps it was due to the fact most of the customers were regulars, the chef made a huge okonomiyaki after a customer requested it. This was then divided among everyone at the table.
I love okonomiyaki so this was a fun addition to my meal. I liked that it wasn't heavily doused in sauce.
Our dessert arrived, announcing the end of the meal. And this was beyond my expectations. An Okinawa brown sugar pancake roll. This was amazingly good. A nice sweetness that wasn't too sweet. The roll was soft and warm as it was made to order. Reminded of eating these fresh on the streets of Japan.
brown sugar pancakes
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Finally, we left with our stomachs full and happy. A fun evening with many things I've never heard or eaten before. A truely eye opening experience and what I would expect from an omakase dinner. Will return as I saw they had lunch sets that appealed to me as I live near by.Post
