Restaurants & Bars 1


Mas | Apr 13, 2004 11:25 PM

Went to Megu last night. Kind of sort of knew what we were getting into - but looking forward to the experience. First off the decor is very nice - from the ice sculpture buddha centerpiece to the obi cloth on the ceiling of the bar. But I couldn't help feeling everything about this place screamed "trendy". Maybe it had something to do with the music they pumped in - nothing terrible but just loud enough to prevent you from having any thoughts of an intimate conversation.
On to the food:

We started with the dish aptly named hon maguro heaven. 5 pieces of nigiri sushi toro and and one of their "crispy" tekka maki (tuna rolls). The nigiri toro sushi consisted of o-toro, chu-toro, chopped up toro, maguro - and one piece of toro that comes from the back of the tuna (I forget what they called that).
The toro was unsurprisingly melt in your mouth delicious. But the "crispy" tuna rolls were just tekka maki with tempura flake rolled in them. Nothing special.

On to the next dish - a red snapper salad with sizzling sesame sauce. It consisted of shaved strips of daikon (japanese radish) carrot, kaiware (daikon sprouts), with an assortment of nuts (cashews, pine nuts, among others). This was mixed at the table with a korean miso sauce and then topped by eight pieces of snapper sashimi. The sizzling sesame oil came next and was poured over the mixed salad...
It looked as good as it sounded - but taste-wise didn't quite come off as inspiring. The sesame oil was less than sizzling and the shaved vegetables and nuts were a less than stellar combination... Not a dish I'd recommend.

Next up was the grilled shishamo (smelt with roe). This came out in a pot of binchotan (japanese charcoal) that Megu is known for. The shishamo were extra plump and delicious. I thought they could've been blackened a little more but my dining companion loved them.

Then came the homemade zaru tofu - a chunk of hand made imported japanese silken tofu. While admittedly a bit difficult to eat with chopsticks (even for someone raised using them) this was a delicious experience. The creamy texture combined with a rich smooth flavor and accompanied by Megu's sweet soy sauce and chopped chives was delicious to say the least. Too bad they gave us so little. I was considering ordering seconds when the main dish arrived.

The hagashi toro steak was the featured item on the menu. Hagashi toro is the super fatty toro taken from the tail of the tuna. This toro was seared lightly in white truffle oil. And while again the portion was kind of small - the seared toro was sublime.

All in a all an interesting dining experience. Of course the check was unsurprising staggering. Dinner for 2 w/drinks (no dessert) came to over 300 dollars.

Not someplace I'll be rushing to return to - but worth the first time experience...

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