On this lovely night I took a friend to O Chame (on 4th street in Berkeley). I had not been there in maybe 10 years. We sat at the bar because Ethan was covering that "section". request him. He is a food writer in disguise. not only is he knowledgible but his descriptions are mouth watering.
We had seared tuna with melted leeks and horseradish cream. although I feel that this method of cooking tuna is cliche, this was clear and silky and perfectly fresh horse-radishy, without completely drowning out the actual flavour of the almost raw fish. In perfect O Chame form, the leeks were a textural, sweet component, but not oniony. they were practically naked, (no visible salt or pepper, not dripping with "fat").
We split an udon soup with gulf shrimp, mustard greens and radish sprouts. The splitting was a good idea--the portion for one would have been the whole meal. Thinking about gulf shrimp I wanted them to be more tender so I could glean the inherant sweetness. The broth was light and sweet.
Ethan sent us a perfect green tea when we gave him our food order. (I am sorry because I have forgotten the name.)
Dessert for this ephemeral food is difficult. Winter is the nemesis of a pastry chef. Because fruit is the foil for the difficulty. He sent us a scoop of balsamic caramel ice cream. Sweet, bright with acid, with a smooth and lazy caramel mouthfeel. And then we were given a "sweet" twig tea. Here, like I have said,(on this board) before, was a fabulous option for the non alcohol drinking person. My palate was able to have a miniature "flight" of beverages that enhanced my eating pleasure.