Clio Sashimi Bar is now called Uni.
I have been to the Clio Sashimi bar several times now, and each time it was excellent. Never, however, had it been as good as it was on Tuesday night.
We started with Duxbury oysters. Clio's oysters are one of the VERY rare exceptions to my rule that nothing you can add or do to a raw oyster will improve upon its flavor. Ponzu sauce played the lead role, but the briny finish was extraordinary.
Then: japanese octopus ceviche, poke sashimi salad (a complimentary treat from Nate, the sashimi chef), black bass ceviche, and finally Ama Ebi (sweet shrimp). Sorry that I can't help with the ingrdients. I wasn't paying close enough attention.
The ama ebi were out of this world. They are listed as "ama ebi" on the menu, without the list of ingredients which accompanies the other menu items. We were told that the preparation varies throughout the evening (or from evening to evening) depending upon the whim of the sashimi chefs.
The food was so impeccable that I formed a theory: Perhaps Clio sashimi bar is best on Tuesday nights. Why? Because it's closed on Monday. Therefore, all the ingredients will be frshly prepared. There are some ingredients which the kitchen can prepare a day or two ahead. However, I suspect that, given that Clio is closed on Monday, they start anew with all ingredients on Tuesdays, guaranteeing that every ingredient will be at its freshest. Just a theory. It's probably full of holes. But, it is certainly consistent with the incredible flavors last night.
Incidentally, this is expense accnount food. I can barely justify ever going, as it can cost so much money to leave full. Sometimes, I can't bear to spend anymore, and I leave still a little hungry. But, oh the flavors!