Share:

Restaurants & Bars 3

Inner Sunset Sushi gem

Jeffrey Willard | Sep 15, 2004 06:52 PM

Out with the old, and in with the new, I don't know how long this place has been around but oh my gosh, it is good. For you hounds out there, the eats are only omakaseeay or guess that translate to prixe-fixe or tasting menu. every meal is a pure extravagance of unearththly deliciousness. but the cost always hoves at 175, no drinks no alcholhol included, try to save your bucks for a future visit (why spend 100 on a bottle of sake that you can get from the store for 50, wine gouging and wine prices are another story altogether). the chef will start you off with a funky, funny riff, utlimately maybe a jazz riff via theolnious monk of a new age surf-and-turf composed of layers of pate de foie gras and interspersed with layers of ankimo (monkfish liver, do not pass it off until you've tried it, many have said it's almost like the foie gras of the sea). pure deliciousness, and oh so creamy and rich but dab a little of the blackberry chutney on the side to cut that richness down to size. send that richness back to whence it arrived from.

luscicous toro tartare, prepared with a mixture of blue fin and big eye topped with a dollop of some briny ass Iranian beluga caviar. salt and richness played against each other over here. spread a little bit on the shiso leaves provided for a true tast sensation.

Slices of foie gras poached in a light french butter sauce, sided with a salad composed of mixed greens and juicy, full-on flavorful heirloom tomatoes (somebody's visited the farmer's market presumably).

Toro sashimi, topped with dribblets of hot pepper/japlapeno sauce and drops of osetra. and gold leaf (gold leaf doesn't really taste like anything but it sure tastes goooohoood).

skipjack sahimi with scattered edible flower petals, eat it all up.

halibut sashimi, huge soft slices, barely sauce with yuzu and lemon pepper sea salt.

ivory cubes of tofu in a ponzu broth, multilayered and multifaceted, essence of tofu cubed.

chopped toro sushi. grand.
hamachi sushi
ankimo sushi.
matustake mushroom sushi dabbed with a little shaved white truffles.
seared toro sush - with a blowtorch just like the meaty essence toro should give off.
toro sushi - grand, melts in the mouth not in your hand.
halibut sushi.
kirame sushi.
surf clam sushi.
abalone sushi.
squid sushi.
a handroll of uni (sea urchin w/ about three big scoops of it wrapped within a roll of crisp nori with just a tab bit of rice topped with gold leaf and pearly salmon fish eggs).

lastly, a toro handroll with huge slabs of toro sauced already with a light miso and some grams of caviar beluga of course. a two-fisted crab handrolls if one ever saw one.

and dessert: port macerated cherries sided with a st augur's sorbet,
an almost too rich chocolate mousse, and a slab of coconut jelly.

watermelon juice and hot artisanal green tea to wash it all down. i'm getting hungry and tired better go now.

Want to stay up to date with this post?

Recommended From Chowhound