Here's what we got as the tasting menu. I've leave the rants and raves to the rest of the hounds that were there.
two washington state oysters (a kumamoto and a everett point or something, wasn't paying too much attention -- someone chime in please) with ponzu and scallions
white salmon tartare with sesame oil, sesame seeds, avocado cream
tuna poke with chilli water, sesame oil, pickled radish, hijiki (a thin stick-like japanese seaweed)
a cucumber yogurt soup with cod roe
pico roco (barnacles) with tobiko (flying fish roe), avocado cream, lobster
seared matsutake mushroom with mirugai and pea shoots
chilled somen noodles in soy-ish sauce and a dab of thai chilli paste
hamachi sashimi with miniature shiso and heirloom tomato
tuna tacos with avocado, salsa and cilantro
a spoon of uni with caviar and a quail's egg
fried zuchinni blossoms with miso aioli
kobe beef with vidalia onion reduction and a trio of salts
cocktails and plenty of sake
For dessert, I had a salty coconut sorbet with a peanut brittle, and mango sauce. Brilliant combination of sweet and saltiness in the context of coconut.