I had dinner at Hirohisa tonite.The meal was wonderful. The food is Kappo style.
The dishes simple, clean, traditional, authentic, delicious.
The restaurant itself is wood , simple, a nice knife display, an no prominent sign outside. Very Japanese.
The chef Hayashi-san is from the Echizen, Fukui Prefecture. They offer some very good sake from that region at Hirohisa.
I decided to do the tasting menu. I chose the 10 course, which was a good amount of food. Cost is $150. Chef threw in an extra course because my mind wanted to eat more of his delicious food, but the stomach was actually just about full. They also have a 7 course tasting menu for $100.
Now the memory comes into play , trying to remember what I had. I took some photos and will attach.
-The first dish Looked like uni sushi, but it was uni on top of warm tofu. A fantastic way to start. ( see photo)
- Shrimp with daikon, potato, and shrimp head brain gut paste ( similar to the chef's verbal description) amazing and very good with the sake. ( see photo)
-Sashimi was the next course,, 2 pieces each of kinmadai, shima aji, Blue fin chu toro.
- Pacific oyster was huge and very good ( see photo)
- Next dish was a dashi with fish cake and turtle.. good pallet cleanser. simple clean taste.
-Turtle. the most visually wild dish. A real eye catcher. Marinated fried, fantastic. Eaten by picking it up with your fingers. ( see photo)
- Ama-Dai ( Tilefish) simmered- Unbelievable, again simple but perfect.
- Wagyu Beef grilled good quality, grilled to perfection, not quite as marbled as I had at Brushstroke.
= White Eel grilled. rice accompaniment. Absolutely delicious. Some places have smaller eels, this was a large eel from North Carolina, and very flavorful. The only other time I had White Eel ( sorry I forgot japanese name, not Shiro anago) was at Yasuda and it was very good there too.
-Miso soup and Tsukomono- good ending, but I decided to do one more dish.
- Cold Soba- very refreshing,, I thought I blew it, adding to the last dish,,but the chef knew exactly what dish would work.
- Dessert: Chocolate later cake and sake ice cream,,, a small portion, which was exactly right.
This was one of the best Japanese meals I've had in NYC. Pete Wells, please stay away. I'd hate for the place to get jammed and with the wrong clientele ( loud ones). Right now it is 90% Japanese clientele. I'm glad they don't do Open Table.