"At first blush, the recently expanded, remodeled, and retooled Shimogamo may seem too casual to be considered a splurge restaurant, and it’s true that diners don’t have to take out a second mortgage to eat well here. Still, spending a lot of money is tempting, given the recently installed omakase menu at $120 per person. The menu also offers some exciting new selections such as truffle amberjack, udon carbonara, and salmon-caviar canapes embellished with gold leaf. Executive chef Daisuke Itagaki, who spent years working in high-end steakhouses in Tokyo, brings his understanding of quality beef to the table as well, offering customers three different types of wagyu carpaccio, lightly seared with yuzu soy: American wagyu for $54, Miyzaki wagyu for $78, or Ozaki wagyu for $125. As the restaurant’s sommelier, Itagaki’s wife Mika Otomo (daughter of Shimogamo founders Sanae and Yoshio Otomo) has curated a wine and sake list to match the menu. And for dessert, there’s not-too-sweet cheesecake, spiked with Arizona-made sake." - Nikki Buchanan
