Had an amazing birthday meal at Uni last night. My girlfriend & I did the chef's tasting menu--chef prepared many small plates over a few hours---We were blown away by the amazing & creative preparations of fish. The flavors were so clean yet complex in their composition.
Too many dishes and too complex to recall all the dishes(the saketini and a couple of pitchers of delicious cold sake doesn't help my recollection either)---but we had kumamoto oysters(w/uni & caviar& amazing Japanese plum as palate refresher),o-toro w/chive wrapped in candied Kombu,hamachi w/green apple wasabi,razor clams w/clam ceviche,tempura salt-water eel w/duck egg,sardine "ravioli" in tomato water,lobster w/ uni,caviar & green apple wasabi foam(one bite!),seared toro w/ fois gras(my first time ever!) & mint mignonette,spicy tuna "roll" in cucumber wrap,baby shrimp in lime tomato 'broth',poke--all amazing with wonderful playful "sauces".Dessert( fruit capsule encasing carmel sauce,sasafras ice cream) was fantastic as well--in keeping with the theme of clean flavors, yet all coming together in a "new" way...
It was so fun to just let the chefs decide for us. Chef Oringer was there as well as Chef Chris, who was so nice to us.Real artistry going on!Service throughout was outstanding. My best birthday ever!
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