Last week, 10/26/24, Nigiri Omakase. Unfortunately, neglected to get the chef’s name, but I think he does Saturday’s service. 21 courses. B a m.
My first time here on the recommendation of a trusted source. Loved this place. Rice temperature was warm, on the border of falling apart, but lovely; texture was bouncy and forgiving. Perhaps a touch over-seasoned, but I was keen. I was keen for all of it, people. Will be coming back.
Toward the last three courses, I seem to have misplaced my diligence with note-taking. Apologies.
**Zero Course: The Hand Towel **
Zero Course, Part Deux: A Great-Looking Handblown Sake Cup
1. Broth: Albacore, bonito, clam
2. Marinated Bluefin Tuna
(From neighbor’s vantage; I ate mine forthwith of its deposit).
3. Halibut with Yuzu Juice and Sea Salt
4. Sama (Pike Mackerel) from Hokkaido
5. Silver Salmon, Smoked in Hay Straw
6. Sweet fish, With Four-hour Simmered Egg
7. Chawanmushi with Pumpkin and Monkfish Liver
8. Toro Tartare with Pickled Daikon
9. Squid with Ika Uni (Hokkaido)
10. Kelp-cured Golden-eyed Snapper
11. Otoro (Boston)
12. Iwashimaki - Sardine, daikon, shiso
13. Shiso and Sour Plum-wrapped Pike Eel Tempura
14. House-pickled Cherry Tomato
15. Amberjack
16. Kelp-cured Spotted Prawn
17. Seaperch (White Toro)
18. Ikura, Uni (Hokkaido) and Wasabi Don
19. Castella (Shrimp, Scallop, Red Snapper protein) with Mountain Yam, Egg Yoke, and Okinawan Black Sugar
21. Hojicha Pudding
Many thanks, Sushi Takeda! We’ll be back!