AKA poring over the ABCs with a bot.
Get off my porch, you young whippersnappers! ;-D
five minute walk from home. This could get ugly…
Can’t wait.
In case people don’t click through (or read the entire post), reservations for the soft opening(?) are available on Tock, and there are still seats available for relatively premium timeslots. $150/head (I can only assume the price will go up later) $250/head, which is hidden below the fold (I totally didn’t even expand the description, though it should probably be a bit more clear…).
If anyone else is going, I’ll be there on the 15th14th at 7:45 with a friend. I’ll try to remember to wear my FTC shirt - say hi!
$150/head
The deposit is 150, omakase is 250.
Thanks, fixed. Given the recent price inflation it still somehow doesn’t feel outrageous, though we’ll see how it compares to Kaneyoshi (accepting that they’ll be quite different stylistically in any case).
some of the huge
- ankimo
- aori ika
- kawahagi
- masu
- aji
- burrito al pastor
reserved seat for Brandon’s flowers
white ash live edge counter from germany
uni, caviar, quail egg, mountain yam
shigoku oyster, ponzu
crab tamago/chawanmushi
to-go container 1
to-go container 2
thanks for sharing @NYCtoLA
ebi shinjo
hirame, engawa
sawara
katsuo, nori
ankimo
duck breast
beautiful ohitsu
tai
kurodai
itoyori dai
kanpach
aori ika
kawahagi, kimo
maguro
kamasu
masu
chu toro
otoro
buri
ikura
botan ebi, karasumi
uni
toro temaki
anago
tamago
enoki
shima aji
aji
hochija ice cream, grapes, pear
thank you Yoshi-san for the flowers
no toto
brothers cousins tacos
al pastor burrito
al pastor, carne asada, chorizo tacos
Look at you two!
How many people ate that?
Brandon’s flowers
Killer.
Killer
Had what looks like a pretty similar meal to @PorkyBelly tonight with a friend, though a couple pieces of fish were different, and there were a few additional non-sushi courses (Shunji-san said near the end that he’d served a few extra experimental dishes tonight in preparation for his upcoming “official” opening in a couple weeks). We didn’t get an oyster though. There was crab w/kanimiso (right after the katsuo), steamed abalone w/rice & liver sauce (the steamed abalone was definitely a highlight, incredible texture), and uni rice w/shirako (very minerally, in a surprisingly pleasant way). The enoki miso soup also had fried tofu in it - interesting but didn’t feel totally cohesive (probably the single whiff of the night).
For me, the highlights were:
ebi shinjo (loved the hint of citrus)
katsuo, nori (incredible texture)
abalone (texture, again, just incredible)
maguro (possibly the best piece of “just tuna” I’ve ever had; at first I thought I was eating chutoro)
chutoro (which made it clear the previous piece was not, in fact, chutoro. the bite on this was insane)
shima aji (i’m a sucker for it but it was real good)
ikura (until today the best ikura I’d ever had was the one time I had lunch at Shunji’s old spot; that wasn’t a fluke)
tamago (king)
hochija ice cream (very little sugar. i would pay dumb money for pints of this)
Honestly it was a bit too much food for me but if I go back to the gym I should be fine next time (and a couple courses will probably get dropped as the “experiments” either flunk or graduate). I think overall I might give the slightest edge to Kaneyoshi on sheer technical perfection and the rice working better with all the neta (the rice here was excellent but it was definitely noticeable that it played better with some fish than with others) but I would absolutely come back and feel fortunate to be spoiled with a wealth of choices.
A bang bang with Kaneyoshi would have been perfect