$350 Omakase. Add the cheapest champagne available, $130 Veuve Clicquot, some water, and the final bill was $1,070.
I wanted more impact from the liver, but nonetheless toro and yuzu made for a refreshing start to the evening.
This dish was well regarded by SIV, but I found it boring. There was so much tofu, it was hard to get any of the uni hidden inside. I think the difficulty to achieve the tofu's smoothness is what you're suppose to appreciate, I didn't really appreciate it.
These are flavors you would find as part of a traditional kaseki meal. I found it a bit underwhelming. I kind of felt I could have gotten this anywhere.
The toro was the best I have had, almost the fattiness and melting bite of wagyu. The snapper was decent, but the uni had a funk to it. This uni, as opposed to the sushi course, was described as being from Japan.
I was looking forward to this one after reading recent reviews, I love how expensive it looks. It was everything I'd had hoped for, contrasting richness from the fatty wagyu and the salty caviar. My only fault wit the dish is the portion was a bit large for one bite.
I've never had this before, so I'm not sure what the objective is, but it tasted like a bland chicken noodle soup.
I remember taking my first bite of tempura at Tenchi in Toyko a few years back. It was deep fried, but you could hardly tell. It was so ironically light and I was expecting the same from Chef Urasawa, it was far from and one of the disappointment of the night.
The flavor were mixed on the meats. The shrimp was tender, but the beef had a poached texture to it. The miso was similar to the sweet miso you get with cod or salmon. The down side to the dish was the extreme serving temperature. I wanted to enjoy the meat, but the sauce was so hot I just trying not to burn my tongue.
Again, already consuming gold flakes, monkfish liver, osetra, wagyu, and toro, I feel like I'm paying mainly for expensive ingredients. Nearing the end of the kaseki portion of the dinner, I was hoping for a better balance of top-notch ingredients and highly skilled food preparation. Nonetheless, the meat quality could not be denied.
The highlights of this round were clearly the both toro presentations. Whether raw or seared, both just absolutely melted in my mouth. It was pure heaven.
The tuna and the geoduck were the standouts for me. It no wonder bluefin is nearing extinction and the geouck had a chewy bite expected from a mullusk, but it was so light that it was a welcomed change from all the fish.
I love how they describe it as just beef. True Wagyu beef is one of the great pleasures in this world. Urasawa imports A-10 grade, 12 being the highest on the Japanese scale. 12 he says is too fat for sushi consumption. As I watched the $1500 slab sitting on the counter, it was as though it was still alive, sweating its fat away, begging to be eaten. Absolutely beautiful.
I was stuffed at this point in the evening; I wish I could have passed on the two uninspiring desserts. Adding goji berries did nothing, but help justify the cost.
I've never been a fan of Japanese desserts and unless Urasawa chooses to push the envelope on desserts, they will just be an afterthought for a meal here.
This was my first time having matcha and I liked the earthy taste. Lastly, we ended with a basic fresh cup of green tea and I cannot put anything else in my belly.
And at the end of the night, it still felt very much like a wedding, the night passed in a blur, way too fast. I can vaguely remember introducing myself. And what am left with? The positive memories yes, but at the forefront is the cost. Granted not $50,000, but I'm confident I could have otherwise feed 140 guests. And as with marriage, my advice would be to do it once and frequent the cheaper sushi spots on a regular basis, you know what I mean...