Had a fantastic meal here today to round out an interesting year.
Sashimi of yellowtail, kampachi, shima aji - all great in their own way.
O-toro sashimi - outstanding. Easily the best toro I’ve had this year, possibly ever(?). Shige commented that it was the season for it.
In front of my eyes, Shige seared some skipjack (I assume - I always get this and bonito mixed up, but given the milder flavor…), and then sliced and topped with shoyu, olive oil, scallions, and ginger.
Scallop sashimi, dressed even more simply with lemon and olive oil. You wouldn’t think the olive oil would be appropriate, but it was…
Uni gunkanmaki - topped with caviar marinated in truffles(!!!). WOW. This was outstanding beyond belief. One of his regular customers brought him this black caviar marinated in truffles, and it truly drove the mild flavor of the uni in a whole new direction.
Hirame no kobujime sushi - kelp-marinated halibut, dash of lemon. Really subtle, clean flavor.
Chu-toro sushi - normally I favor chu-toro over o-toro, but today I have to say it was a tie. Both were fantastic, best-in-class.
Mirugai sushi - Dash of lemon, crunchy, yum.
Toro takuan temaki - chopped toro, takuan, shiso. As always, fantastic.
Dessert - skinned pear poached in an 82 Chard, topped with whipped cream (homemade, from the flavor) and a fudge drizzle (not sure about this one!). Definitely one of the best, most unique desserts I’ve had so far. Shige: “You won’t find this at Patina or Spago!” No, indeed I wouldn’t. I don’t even like pear, but I had to stop myself from ruminating on the possibility of seconds.
The price for this indulgence - $200 after tip and tax. Yes, it was worth it.