Wow. Seven of us had a sublime experience tonight. I did not take notes, I am leaving for an early flight tomorrow am, and will leave in-depth descriptions of different dishes for others.
Highlights included a salad dish that featured a little sandwich of foie gras inside diver scallops. A soup that was hard to decode, but had a broth of kelp and yellowtail tuna, some fish pieces, some burdock, and other root veggies. Amazing. Red Cod with a mountain berry, and ? sauce was a big hit. Sushi. Lobster/king crab. Meat dish of lamb tenderloin in five spice sauce. Desert of Asian Pear and vanilla ice cream. I've left some great stuff out. Beautiful china. Starter of chopped lobster and a separate dish of poached scallop; tuna tartar with creme fraiche and caviar. That sounds like nine courses, so maybe I hit the highights. $65, and well worth it. POrtions were of reasonable size considering the number of courses. There was quite a bit of plate scraping with fingers and spoons at our table.
Any number of people can reserve ahead for the Omikase dinner, Tues-Thursday. Chef/Owner Matt Ito outdid himself.
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