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😍 5/5 - We had a reservation for 2 at the earlier seating of the
By 👻 @Yuki I., 01/30/2023 3:00 am
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We had a reservation for 2 at the earlier seating of the signature omakase. The omakase is ~$350 per person, so it's certainly pricey, but I say it's worth every penny for the stellar experience!First of all, the head chef and servers speak Japanese, so I appreciated the authenticity of the atmosphere - everything from the greetings to the chefs talking to each other. Chef Takeda himself made most of the nigiri for us, so it was fun to watch him slice up the fish and make the nigiri. We had some interesting pieces I haven't seen on other omakase menus, and I've been to plenty across the country!The chef first brought out a big chunk of tuna and explained that he had dry aged the bluefin tuna. We started with some kitchen courses - one that stood out was the renkon maju topped with nodoguro with shrimp broth. Then came the nigiri. Loved the kasugodai and rice straw-smoked sawara! I've had hickory-smoked sawara, but this one had a different smokiness to it! Also had kawahagi topped with its own liver. When we had the steamed abalone with its liver sauce, they followed it up with a ball of sushi rice to make risotto with the leftover liver sauce. Loved the soft texture of the buri toro with a hunt of yuzu zest. I was very impressed with the presentation of the yari ika, topped with salty, fermented snapper stomach (interesting, right?) - super pretty spikes all around the fish! He didn't show how they made the fish look like that, but it was beautiful, a piece of art. The signature iwashi maki was beautiful as well! Dainty pink in color, delicate texture and flavors mixed with the strong sardine taste. The preparation of the hokkagai was pretty funny. We noticed him smacking the piece of clam before making it into nigiri. We asked him what he was doing, and he replied "Bad clam!" as he smacked his next piece. Funny guy. He later explained that it softens the texture of the clam. Very nice.We also had the pleasure of having sujiko - immature salmon roe, enveloped by a thin layer of ovarian membrane. I've only had ikura before, so this was a different experience! Loved every popping bite.The final "tamago" piece was also very different from what I've had at other omakase places - it was egg custard with grated Japanese yam, scallop, and snapper, almost cake-like in texture but has that perfect amount of Japanese sweetness. Overall, I really enjoyed my meal here! Would definitely recommend snagging a reservation at the 10-seat counter in front of Chef Takeda for the signature omakase course.
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