Tomato water martini with caper berry and a frozen tomato lollipop
Hama Hama oyster, green almond, cava foam
Smoked Uni Spoon (Sea Urchin, Maine) Quail Egg Yolk,Osetra Caviar, Chives
Snapper cucumber, jalepenos, ginger, blood orange poured over the top to make ceviche
Striped Japanese jack with black sesame and citrus
Razer clam marcona almond romesco sauce
Lubina (Bass, Spain) Green Charmoula (like a chimichurri), Sultanas, Preserved Lemon Gremolata
Ankimo (Monkfish Liver, Japan) Mezcal Ponzu, Wakame Croquant, Momiji Oroshi
Tako (Octopus, Japan) Hot Sesame Oil, Soy, Ginger, cilantro
Clam two ways, korean fried belly, sashimi with cucumber
Spicy Tuna & Foie Gras Tataki (Yellowfin, Pacific) Buddha’s Hand, Goat Cheese, Black Walnut
Barbequed Unagi (Fresh Water Eel, Japan) Seasoned Rice, Sesame, Pickled Gobo
(Japanese Fried Chicken) Kim Chee, Chinese Hot Mustard, Sancho Pepper
A5 Japanese Wagyu Sirloin (Miyazaki, Japan) Lichen, Broccoli, Sukiyaki (Supplement)
Cheesecake
Flourless chocolate cake
Each dish was flawless in terms of flavor combinations and presentation. My favorites were the oyster, uni spoon, and of course the A5 (literally the best steak in the world). I also really enjoyed the creativity of the monkfish liver creme brulee.
Service was impeccable, and we especially appreciated the wine director's recommended pairings. We went and bought a bottle of the same Malvasia a couple of days later!
