We had an
exceptionally good meal for Audre’s birthday—a very different experience from
our last meal. We were hosted by Jordan, the general manager, and with that
gift card we decided to have one $175 omakase which was an eight course delight
of the chef’s creation. It was plenty of food for the two of us.
Our server was
Aly and she was friendly, professional and attentive. The runner bringing our
food was Aubrey and she was a delight; enthusiastic and knowledgeable. Our
omakase started with an amuse bouche of a toro tartar on a rice chip. The toro
tartar had complex tastes and was delightful.
 |
| The Amuse Bouche with the tartar on the left |
The first course of the Omakase
was a cucumber salad with unagi (fresh water eel). The shiso leaf garnish had a
mint-like taste kind of like perilla. The eel was glazed and the cucumber and
the dressing were delicious. What a great way to start the eight courses.
 |
| We love eel and this dish was terrific |
Course Two were three sashimi fish
presentations. There was ora king salmon with wasabi salsa, a Japanese red
snapper with Santa Barbara uni and sprinkled with dry miso, the third fish was chu
toro with jalapeno. The stand-out favorite was the uni; it had a sweet and
intense flavor and we were ecstatic.
 |
| This dish was our stand out favorite--the uni in the middle was exceptionally tasty |
Course three was a sushi course with fluke
on a chip, king crab, hirame (fluke fin), anago and homemade ginger. Excellent!
 |
| The sushi course |
The fourth course was a lobster ceviche made
with grape tomato, red onion, cucumber, lobster meat, cilantro, and Nobu
ceviche sauce. The taste was excellent the texture of the lobster was dry,
unfortunately.
 |
| The lobster ceviche course |
Our fifth course was the fish course. It was seared Chilean sea bass
with shaved truffle from Burgundy and truffle butter new style sauce. The
truffles were so good and exceptionally flavorful that they out-shined the
fish. Wow!
 |
| Do you see all of those delicious black truffles on top of the sea bass? |
The sixth course was the meat course and we were served exquisite
miyazaki wagyu beef with sautéed beech mushrooms and Brussel sprouts, sprinkled
with crispy leeks and dribbled with balsamic teriyaki sauce. The beef was
almost as good as the wagyu beef with had in Tokyo. It was intensely flavorful
and tender like butter but with a satisfying chewiness.
 |
| The Japanese wagyu beef was exceptional |
The seventh course was
clear miso soup with shrimp and was delicious.
The eighth course was a dessert
we had had before but the plate was festooned with happy birthday wishes. It
was blood orange gelee with blood orange mousse on a chocolate mousse bar and
crumbled strawberry meringue with chocolate sticks.
 |
| How wonderful! |
What a great meal with
great service! The total bill was $226.56 plus tip .
No comments:
Post a Comment