was in the mood last night to try a new sushi place. it was going to be either ike or kiriko and the former won out by distance. i thought it was strange that ike doesn't take reservations for the bar. when i got to the restaurant, a long line already formed and i was relegated to my reserved table. too hungry to wait the hour+ for the bar. this place is so small that the bar actually seats as many patrons as the tables, if not more. i sat down and started perusing the menu, knowing toro and grilled octopus are the must orders. was going to go a-la-carte since i was at a table but decided anyway to get omakase and let the itamae guide me to the best dishes. mistake this turned out to be! here's the run down of what followed:
giant clam noodles with uni (2x)
grilled sliced octopus (this was excellent!)
sashimi of chu-toro/kampachi (4 slices each), aji tataki
nigiri of tuna, yellowtail, giant clam, kohada, salmon, halibut (2x each)
toro hand roll (2x)
coffee mochi and some fruit (2 slices of apple/orange)
no beer/sake, just hot green tea. care to guess what the damage of all this came to? dinner for two, $200 after tax/tip! before i asked for the bill, the waiter explained that was all from the chef and asked if there was anything else i wanted to order separately. at this point, i was stuffed from all the rice from the sushi. although i'm biased and prefer warm rice while here it was cold, this was not good rice. the quality of fish was average to good. there was no use of ponzu, shiso, lemon/yuzu, sea/rock salt on any of the pieces, except some scallions and soy (not light) at the table being the only choice. usual places i frequent are nozawa, tama, zo, azami, sasabune so i know when i'm getting excellent fish and i expect to pay for it. the meal i had at ike in comparison was nowhere near in quality and priced above most of them. i even double checked with the hostess to see if the bill was correct and was shocked to see all the ridiculously high numbers on the market price items. disappointing to say the least and i guess i'll just have to chalk it up to experience.