1) Hirame (halibut) and Tai (red snapper)
2) Toro (fatty tuna) and Maguro Tataki (marinated seared tuna)
3) Hotate (scallop), Mirugai (giant clam), and Awabi (abalone)
4) Uni (sea urchin roe)
5) Aji (Spanish mackerel) and Kanpachi (amberjack)
6) Ama Ebi (sweet shrimp) and Tako (raw octopus)
7) Tamago (omelet)
Interspersed between the sushi courses were a miso soup with the tasty head of the shrimp (from #6) and a delicate steamed egg custard.
Was very interested in the progression of the omakase, starting with the lighter-tasting types of white fish to red fish, then to crisp bivalves, back again to fish, this time of the stronger, oily varieties, and climaxing in glorious shellfish. Tamago a sweet ending.
Tasty bits I got after the omakase was finished, out of greed:
- Saba (mackerel), which this chef makes extra luscious through smoking
- Tako (octopus), miraculously tender, cut into chunks, and served with a dipping salt
Many thanks to Jen for introducing me to this wonderful restaurant, and for helping to reconstruct the menu we had last week. And for throwing in all the Japanese names for the sushi, which I am still trying to learn.
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