After debating between Ame and Scott Howard, wife and I decided on Ame and went on Sunday. Overall a delicious experience. Started with a few items from the raw bar:
Fluke ceviche wrapped in watermelon radish with a thin slice of hot chile...delicious, perfect balance of flavor and texture and heat.
Crudo: Four nice slices of tombo tuna with a great olive oil and Hawaiian salt...Awesome in its simplicity. Three ingredients were all that were needed.
Tuna "Five": A signature dish of ahi tuna prepared 5 different ways... Barely seared and dipped in soy sauce, tartare, sashimi with a bit of wasabi, bottarga over a little tofu, and dried out (reminiscint of anchovy) with chick peas. Artfully presented and a nice showcase of the fish. I favored the other two, but still very nice.
With these sipped on a couple of different sakes...both very good but do not recall names. Ordered the octopus carpaccio as well and enjoyed it. Had sliced caper berries.
Ordered a very good bottle or Barbera and had the beef cheeks which included a breaded sweetbread fillet. Cheeks were served with cauliflower puree and reduction of braising jus. VERY rich and gelatinous, the way they should be I guess, but they kinda kicked my ass. Could only eat half. Wife had the special fish of day, Opah, from Monterey...did not know the opah swam in these waters...served sliced very rare with turnips (overcooked to me) and rapini.
For dessert tried the key lime tart with coconut sorbet. The filling was perfect but the tart was a touch less crisp than I would have liked. It looked perfect, golden, etc. just was a tiny bit soggy.
Overall an excellent meal. Server was very friendly while professional. She seemed a touch overwhelmed by the food, but who wouldn't be with all the components and japanese techinques she is reciting, as well as the sake list. For two people with 20% grat bill was $264.
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