Haven’t seen RA in 8 years or so. Ran into her while shopping. Made plans to catch up.
First dish, or Sakizuki, comprised of “a pairing of something common and something unique.” To me, it just comprised of deliciousness. The anchor to this dish was definitely the eggplant purée.
CHEF’S GARDEN EGGPLANT PUREE, SCOTTISH SMOKED SALMON, OSETRA CAVIAR, CRÈME FRAICHE, CHIVES Pair: JEAN PHILIPPE, CUVEE
Zensai, made up of seasonal ingredients, was a playful dish. Each bite required some assembly. Before indulging, from right to left, sprinkled a bit of the bacon powder on top of the sliced calamari, which was stuffed with Maryland blue crab, then, topped it with mushrooms and greens, and finally, dipped the whole thing into the balsamic reduced dots. Yum.
BLUE CRAB STUFFED SWORD SQUID, MUSHROOM SAUTE, BACON POWDER, BALSAMI REDUCTION Pair: 2010 ALBARINO, MORGADIO, RIAS BIAXAS, SPAIN
Modern Zukuri was interesting… sashimi was wrapped with avocado, topped with a yuzu sorbet, and were flanked by jalapeno jello dots.
KANPACHI TARTARE IN AVOCADO, PONZU GLAZE, YUZU SORBET, JALAPENO GELEE Pair: 2007- PINOT BLANC, DOMAINE PFISTER, ALSACE FRANCE
Otsukuri was just regular, high quality, sashimi. =)
TUNA, JAPANESE SEA BREAM, LOBSTER, KUMAMOTO OYSTER Pair: SAKE-TOKUBETSU JUNMAI SAKE, CHIYOMUSUBI, TOTORI, JAPAN
Mushimono comprised of an egg custard with mushrooms and crab. It was topped with uni.
UNI CHAWANMUSHI Pair: 2007 — SLUMBERGER GEWURSTRAMINER PRINCE ABBES:
Shiizakana was a perfect al dente pasta.
ABALONE PASTA, PICKELED COD ROE, ABALONE LIVER SAUCE Pair: 2010-CONTESE DI GAVI, PIO CESARE, PIEDMONTE, ITALY
For Niku, sashimi-grade beef laid on a big leaf, while soaking up sauce.
AMERICAN WAGYU, HOUBA YAKI, KYOTO RED MISO SAUCE Pair: 2007 — PINOT NOIR EVENING LANDS, WOLA-AMITY HILLS, OREGON
Towards the end of the meal, Shokuji arrived, with six pieces of nigri sushi.
JAPAN SNAPPER, TORO, AJI, LIVE SCALLOPS, AMAEBI, SEARED TORO Pair: SAKE-SHICHIDA YAMAHAI KARAKUCHI, SAGA JAPAN
These two were my favorite. Spanish mackerel and live scallop.
Ama ebi is another one of my favorites…
Miso Soup with ama ebi head.
Finally, Mizumono. Green tea crème brûlée, chocolate cake with ice cream, and fresh fruit – mangoes, white kiwi, grapes.
GREEN TEA CRÈME BRULEE, FLOURLESS CHOCOLATE CAKE, VANILLA ICE CREAM, FRUITS Pair: 2008-LATE HARVEST SAUVIGNON BLANC/SEMILLON MALDANADO, CALISTOGA, CA
Not pictured are the many wine and sake pairings that came with each dish, which if we drank them all, would’ve gotten pretty buzzed. Yea, so next time, I take a taxi….
At the end of the meal, Chef Nakayama greeted us.
This place is definitely a new favorite. Tasty dishes. Intimate setting. Great service. Wonderful experience.
I’ll be back.