Spago

We had a fabulous meal in April with the new chef de Cuisine Tetsu Yahagi. We were anxiously anticipating our second meal with Chef Yahagi and it was even better than our first experience. Chef Yahagi is a terrific chef who executes to perfection plus has a gift for blending new flavor combinations, textures and ingredients. He combines contemporary technique with classical preparation perfectly. He is also a superb editor – there is nothing extraneous on the plate. Each dish is well-conceived and thoughtful. We opted to let Chef Yahagi create an “omakase” tasting menu and it was spectacular.

BYO Krug to start

Signature dish – Spicy tuna tartar in miso cone cup

Japanese Anago (eel) tempura with dehydrated soy powder – a one bite wonder of taste and texture

Hamachi ceviche with grapefruit, microgreens, yuzu sauce

Another signature dish – House smoked salmon on a corn blini, dill creme fraiche, salmon eggs

Sturgeon mousse in tomato-chili crackers topped with oscetra caviar – another one bite wonder with great texture – soft smooth mousse inside a crunchy outer shell

Bacon Confit en croute

BYO White wine

Sauteed Fanny Bay Oyster with Madras Curry Aioli, Mango Chutney, Marinated Cucumber – absolutely fantastic and I used my finger to mop up every bit of sauce

Cucumber Sorbet before broth is added

Cucumber Sorbet, brunoise of daikon and cucumber with a broth infused with jasmine tea – a lovely palate cleanser

Smoked Kanpachi, olive oil sorbet,farmer’s market mustard greens, cherry tomatoes, balsamic reduction and basil oil candy – again the combination of flavors were incredible plus smoking the kanpachi was a masterful idea

BYO White wine

Consomme gelee, cauliflower cream, oscetra caviar, Santa Barbara uni - Chef Yahagi knew that uni is one of my favorite ingredients and wow did he deliver with this dish

Lobster “Boudin Blanc,” Santa Barbara Spot Prawn (poached very slowly in olive oil), Mirugai (giant clam), Pickled Mustard Seed, Sweet Mustard Sauce, Herb “Caviar,” Watercress Puree – this was an incredible symphony on a plate – absolutely sensational

This box of eggs was then presented and set in the middle of the table as a centerpiece – a prelude to our next course

Araucana Hen’s Green Shell Egg “Ueva Da Raviolo” with Summer White Truffles, Hazelnuts, Brown Butter Sauce

Just look at that beautiful runny yolk – hopefully the photo conveys just how good this dish was

BYO Red Wine

Chicken being  presented

“Poulet Roti Grand Mer” – Slow roasted and flash smoked oraganic chicken breast, porcini mushrooms, Bulls-eye onions, ginko nuts and potato foam – this was the most succulent and tender chicken breast that I have ever eaten plus it was packed with flavor from the smoking which gave it a bacon taste. A+

Duo of American Kobe Beef – on the left New York Steak and on the right slow braised Short Ribs, confit eggplant, grilled spring garlic, Yuzu Kosho emulsion – absolutely delicious with perfect portion size

Cheese Course – Midnight Moon (goat), Portuguese Azetao (sheep), French Loupbergin (cow) with orange blossom honey and mostarda

Black Forest cake, chocolate and caramel cremeux, Austrian cake, port sautéed cherries, Kirsch whipped cream and cherry sorbet

This was an extraordinary culinary journey. I am totally wowed by Chef Yahagi’s passion, skill and dedication. I can’t wait to go back!

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4 Responses to “Spago”


  1. 1 AlliB June 5, 2012 at 6:26 pm

    Hi there! I am going to Spago for the first time this weekend for dinner (after many years of living in LA—want to hit it up before its redone!). I definitely want to do a tasting menu—was just curious if you had a sense of what they charge for a completely omakase-style tasting menu.

  2. 2 lizziee June 5, 2012 at 6:36 pm

    I would call ahead of time and request the tasting menu and ask how much it will cost. It is worth it!

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