We have known Takao for years and never look at a menu. We just rely on Takao’s ability, his sense of what is the best fish and we are perfectly content to let him organize an Omakase menu.
“Junsai is a summertime delicacy. A member of the water lily family, junsai grows in clumps in natural ponds and irrigation reservoirs. A perennial water grass, junsai’s flower is a deep maroon-red. It is the young, unfurled sprout covered in a slippery, transparent jelly, which is the culinary item prized by so many Japanese.”
Steamed abalone and uni, pickled ginger, cucumber, scallion topped with gold leaf flakes – the abalone and uni combination was delicious plus the textural contrast between the crunchy abalone and the smooth uni was perfect.
Close-up with the abalone “uncovered”
Scallop and Crab tartare with caviar and chives – oh my – an A+ dish.
Close-up of the tartare
Squid Sashimi dusted with “powdered” nori, curled carrot, peashoots in a soy sauce based sauce. The presentation, as you can see, was gorgeous. We were instructed to just dump the squid in the bowl.
Close-up of the squid
Seared Toro, Scallion greens, mustard
Grilled Spanish Mackerel, Radish, Daikon, Grilled Green Chili Pepper – this was the only miss for me as the Spanish Mackerel was somewhat dry and needed more of a sauce component.
A beautiful bowl
The bowl uncovered revealed tempura hamo with asparagus, eggplant and tomato and topped with crispy fried noodles
Close-up of the hamo – Takao used only the tips of the asparagus because John has an aversion to asparagus stems. How Takao remembered this is unbelievable! This was delicious.
Another covered bowl
Uncovered – Salmon teppanyaki, Shimeji mushrooms, onions in a red miso sauce – The plate was blazing hot, much like cooking on a hot stone, and Takao said if we wanted the salmon cooked more, just let it cook on the bottom plate. No way – I like Salmon rare.
Salmon Skin Hand Roll
This is a neighborhood restaurant that belongs in everyone’s neighborhood.