I sampled 3 dishes and found 2 misconceived, while the 3rd was just lacking in flavor.
First, uni waffle. It's soft waffle topped with sea urchin, salmon, caviar, and taramasalata (spread made with various fish roe). While all the toppings are briny, they're not harmonious or complementary. I like my salmon roe, I like my caviar, and I like my sea urchin....all separately. Perhaps that's why there's no such thing as a uni/salmon nigiri.
Second, smoked hamachi with chojang, onion, red shiso, tobiko. The hamachi had the proper sashimi texture; however, I I don't know what the "smoked" referred to as I tasted no curing or smokiness. Maybe because any flavor of the fish is masked by the chojang sauce. Way to ruin sashimi.
Lastly, tonkotsu-shoyu tare. I've never to Japan but I've tried some of the ramen houses in DC and NY. I would say this ramen lacked the depth of flavor of good tonkotsu broth. I did like the ramen noodles - nice texture.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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