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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 虾夷鲍鱼 with liver sauce
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Steamed egg with crab and mushrooms- a bit too watery.
10 pieces of sushi, being
关池鱼 aged 10 days
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蜜柑鲷 aged 14 days. Fruity 陈皮 flavor.
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寒𫚕 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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北海道烧雪鱼白子mixed with rice. 👍🏼
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清森大间 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 酱油渍. Complex aftertaste with smokey ham and cheese flavor. Much better than the former.
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北海道虾with 虾膏 sauce
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北海道北寄贝
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马粪海胆+北海道毛蟹+黄金鱼子
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鲭鱼 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.
张贴
