A good way to break up Passover -- stop at Kiriko for an impromptu lunch!
I had the chef's omakase for lunch which consisted of all sushi items: tuna, tuna belly, red snapper, wild baby yellowtail, smoked salmon, yellowtail (which I substituted for the mackerel), albacore, baby red snapper, seared toro and blue crab handroll to finish up. All excellent as usual; I have never had anything approaching even a mediocre meal there.
Standouts were the red snapper, the wild baby yellowtail, the handroll and of course the house smoked salmon. The set lunches come with soup and salad. The salad is heavy on the dressing, but the miso soup is one of my favorite versions around.
To finish up I had chai tea ice cream.
Having eaten at Kiriko a number of times, I have to say that what makes it tops for me (other than the persistently high quality of the fish), are the house smoked salmon and the house made ice creams and sorbets. The salmon is just amazing, and the ice cream is a perfect ending to a fish lunch.
By the way, this was the first time I had a different chef than Ken Namba -- a younger, very friendly guy who identified all the pieces for me, as well as their various garnishes and whether or not I should use soy. It was still great.
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