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2018-10-04
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This is a relatively quiet place with some interesting takes on japanese / local food. I have been here a couple of times due to a recommendation from a friend. One was for their omakase menu and the other was for their yakitori/skewers.First for the omakase:The menu seems to change depending on the daily fish. What seems to be consistent is the quality of the fish. Apparently, they get their fish shipped daily from tsukiji. The preparation mixes from an authentic to a local experience depe
First for the omakase:
The menu seems to change depending on the daily fish. What seems to be consistent is the quality of the fish. Apparently, they get their fish shipped daily from tsukiji. The preparation mixes from an authentic to a local experience depending on the dish. The highlight was the sashimi and the stars were the tai and the uni, relatively rare finds for a while, fresh cut Tai and Uni in its shell. Both were top quality. The chef also prepared a soup from the various seafood parts. This was remarkable. It is a complex taste with what seems like a ocean of tastes running through your mouth. The sushi was ok, on par with most Japanese restaurants in the upper middle echelon. Dessert was interesting, not the typical ice cream but a chocolate mountain.
Skewers:
The yakitori and skewers are super good deals. Well, at least they were when I visited. Their menu (and their prices) seems to change from time to time. Highlight was their take on various items wrapped in chicken skin. As fattening as it sounds, it’s actually not bad at all. The fats and oil were m melted away and you are left with a tangy and crisp blanket covering minced fish, chicken or whatever suits your palate. The price was 10-25 dollars, so it’s very economical.
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