We had recovered from the Spinazzola event, and went to the wine and sushi pairing at the Wine Expo- just wasn't enough sushi, and we needed more, so at 10 pm made our way to Oishii in the South End. We fully expected this to be a costly endeavor, but after eating boring fast food at the World Trade Center, we need vibrancy. We got it.
The owner was present, and we sat right in front of him at the sushi bar, and therefore decided on an omakase meal. After the daijingo sake began flowing, we were in culinary rapture.
1) Squid amuse bouche-highly spiced, but nothing to write home about.
2) Tuna tartare with oesetra caviar in the ice cube thing- glorious, with a citrus flavor that I could not place.
3) Escargot tempura in a butter garlic sauce- We have never eaten escargot this way, and although not quite up to Ami Louis, it was a wonderful way of making a rich dish even richer. Glorious frying- not a speck of grease.
4) Rare duck breast with apples, served in an apple- The only aspect that exceeded the richness of the duck was the presentation. Not sweet- actually immensely complex. There was the addition of rhodedendrum honey, which I did not know even existed.
5) Kobe beef from Japan, served with a hot stone/cook it yourself- We had not asked for this, but what the hell. A special of the night, this was rated an 11 on a scale of 1-12 for Waygu beef. It was almost white in color, and I placed it on the rock for about 5 seconds, and a few pieces I ate raw. Trancendent in mouth feel.
6) Sashimi of some type of Japanese Red snapper in a Yuzu citrus sauce- intense flavor of the fish contrased very well to the almost sweet nuances of the sauce.
7) O-toro tuna grilled with a blowtourch served as a sandwich with some type of cracker and gold leaf on top- tuna tasted like perfumed fat. Melted in my mouth.
8) Hamachi roll with eel and some type of tobbiko with grilled sheds of salmon skin.- a beauty. Could have eaten this one all night.
9) Various sushi- otoro, baby hamachi, fugu, abalone, and a weird clam- simply a great way to end the savory part of the meal.
10) Red bean creme brulee and pearpoached in plum wine- rich, not heavy.
We decided that this was one of the top meals of our lives. Put those as Nobu, Morimoto, Sushisay all to shame.
The owner, whose name I missed, went into a tirade in the kitchen over the food being left out to long before it got served to the customers. He came back, apologized, and said that he expects everyone to make sure the customer is the most important person.
Cost- 404.00 before tip, including expensive sake.
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