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2024-07-23
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Dinner. Excited to try Kami San’s new venture, taking over the space and decor of Kamosu. I love that Kami San’s rice is more vinegar based; and his plates are highly artistic. Here’s what we had. Octopus左口魚Chu toro Shrimp Shima Aji (深海池魚)Kinmedai (金目鯛) on a bed of bean curd sheet Uni wrapped in eggplant Swordfish (太刀魚)on Hamo with spinach sauceAnkimo sprinkled with 7 spiceShirako (chef jokingly announced it as 椒鹽豆腐) AkagaiUni woven with kombuIshigaki-gai (石垣貝)Abalone steamed for 3 hours; on the
I love that Kami San’s rice is more vinegar based; and his plates are highly artistic.
Here’s what we had.
Octopus
左口魚
Chu toro
Shrimp
Shima Aji (深海池魚)
Kinmedai (金目鯛) on a bed of bean curd sheet
Uni wrapped in eggplant
Swordfish (太刀魚)on Hamo with spinach sauce
Ankimo sprinkled with 7 spice
Shirako (chef jokingly announced it as 椒鹽豆腐)
Akagai
Uni woven with kombu
Ishigaki-gai (石垣貝)
Abalone steamed for 3 hours; on the side: liver sauce (which tasted a bit bitter)
Oyster
Tuna in soy sauce
Toro (signature 3 thin layers of toro wrapped over rice. Extra texture without oily feeling.
Cod with red miso sauce
Skilfish (油坊主魚)- served seared but still too oily for my liking.
Trip of Aji (池魚); sayori (針魚) and prawn in Kyoto green pepper sauce.
Uni on tai roll
Minced toro roll
Tomago
Fish broth
Dessert: almond tofu with grapes and melon.
Choice of green tea or yuzu IceCream
In summary: good to see that restaurant continues to uphold Kami San’s exemplary standards, with fresh ingredients, meticulously crafted dishes and excellent service. Reasonably priced at $1,880 pp: highly recommended.
张贴
