Owner/chef Eric Kim explained that the contents changed seasonally - this time it was mushroom and chestnut. The overwhelming sweetness of the chestnut was a little disconcerting.
Live Lobster with caviar, toro tartare, and Hokkaido uni
Yamamomo as a palate cleanser.
Goma Tofu with Hotaru Ika
A little brutish with the flavoring.
A5 Wagyu - Ishiyaki
Showing off a little.
Lukewarm by the time we were served.
Hojicha Ice Cream
(Un)surprisingly a big highlight of the meal - the loveliness of the presentation with the lacquered bowl and the faceted spoon and the gentle sweetness of the kuromitsu with the steady background of the hojicha was excellent. The matcha powder was a little distracting.
Overall, definitely was reasonable QPR, but nothing in particular execution-wise compared to heavy hitters in LA like Shunji or Mori. I appreciated the explanations from the gracious hostesses and the chefs for each dish and ingredient - maybe not a bad start for someone looking for a classic “expensive ingredient” omakase. A solid meal.