going this thursday- excited to see what he has planned.
Don’t know how he does it. The amount of prep and creativity involved as well as food costs, to be always changing the menu
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ftc and unverified max shoutout.
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thats a great headline
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Semi-anonymous fame: I has it…
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No suprise that most of the dishes are different from the above recent dinners.
P.S. I know everyone here hates Yelp, but they would love some yelp reviews! A lot of them are of the prior restaurant, so they need more reviews showing it’s an omakase.
They went off menu for a few of the dishes as well as the order. Pics below are the order everything was served.
Female Hokkaido snow crab with Tosazu Jelly & Persimmon
Generous amount of roe - full of savory bursts of deliciousness.
Fried Taro simmered in borth topped with Cod Milt
incredible. I want this to cum more often. lethal combo that worked fantastic together.
Sea Bream
simple prep, lightly salted, herbs, perfect couple bites
caviar and toast
Big dallop of kaluga caviar, baguette, butter. Simple and one of my favorite ways to eat caviar.
Monkfish liver “kojima style”
served with a mixture of his own balsamic vinegar concoction. Sweet and acid driven sauce helps cut the rich monkfish.
Grilled chicken heart
The best chicken heart ever continues being the best china heart ever. We ordered a second serving ($6 more)
simmered eggplant with Myoga & Shiso in dried sardine broth
sharpness of the myoga contrasts the savoriness of the eggplant and sardine broth, excellent bite.
white tilefish and leek in dashi
huge tile fish fillet, ultra tender with a balanced and etheral dashi.
grilled eel with leeks
umami laden with the rich shoyu he covers the eel in.
Tempura of spiny lobster and snap pea
ffffffffff so good.
miso soup
warming soup - had two
Chef Hayato joining us for wine.
**hokkaido salmon roe with rice **
![IMG_7253.HEIC|375x500]
Tuna don
(upload://3zHJ803ytvO39uQy883hUsjw5SX.jpeg)
Kajiya beef hamburger with brocolini
cooked rare with a hard sear. Sweet umami from the marinade and beefy chew on the meat. So good we had it prepared to ways (additional $38)
Kajiya beef Hamburger with salad
(upload://o887z1OHnVLAhSg6MH5zumXCFaw.jpeg)
Kudzu “somen”
chewy with a strong bite, filled with herbs and an aromatic dashi. incredible end to the savory ($12 extra)
Whole Plum
Cheesecake
the gang and the kitchen
Top tier night hanging with good friends, enjoying amazing wines and eating amazing food. Mimi led the conversation between us and the chef. Chef Hayato joined us for plenty of wine and laughs as the night went on and he was finishing up the dishes . His english is getting better but still a little shy. Him and my friend Aaron serenaded each other during the end of the evening.
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You like Prieure?
very mousy btl
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Great pics and words (shirako,cum)
can’t wait to return
Looks Roddy Ho, from Slough House, at 7:00
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He’s really putting on a show this season
Is this the type of meal that the portions are small enough that you need to incorporate add on’s or go somewhere else after? Not a criticism genuinely want to know
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I felt no need to add on or go elsewhere afterwards. And I know what you mean because I’ve experienced that at other restaurants before.
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Hokkaido milk soft serve at Indigo Cow across the street would be nice afterwards.
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It was too much food for me, with all the rice at the end. With alcohol and all the rice you’ll probably hit 2,000 calories.
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no alcohol for me! Driving
That’s good. I liked restaurant Ki but it ALWAYS leaves me hungry.
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we needed to bang providence after, but we’re gluttons.
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Lol that’s usually when I Yelp— trying to help a favorite restaurant in need.
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how the fuck
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I’ve given up trying to figure out how he does it.
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He forgot to mention we got street tacos after Providence
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