V
Google
It was unusual. The atmosphere is not quite correct. The restaurant is beautiful, although I imagine it to be a chic hangout rather than an intimate omakase. The high bar obstructs the view into the chef’s work. Seating started half an hour later than the reservation. There are perfumes present. I prefer a clean air to enjoy the delicate aromas of fish and rice. The drink came several courses late. I simply didn’t enjoy the flavor profiles presented. I could not find the inspiration or tradition and the fish and rice were not to my standard. I think an extra 2 stars goes to something, perhaps the effort of the chef and staff. I do not mean to be so harsh, but I cannot recommend.
Response to chef:
To give you the benefit of the doubt, I gave you 3 stars. But your ego requires me to change this to 1, as you have verified my doubts. You are sensitive to my light criticisms, and take the opportunity to attack me, yet you ask for more details. Let's begin.
1. Aromatherapy – That would be for the spa. The scent suggests incense, for a funeral at the temple. Most would not consider this environmental “convivial”, in your words. Furthermore, you should know that cloying scents are not welcome pairings with delicate food like raw fresh fish, and in general, in Japan. I suppose you have missed these cultural aspects during training.
2. Drinks – I arrived a few minutes before the reservation time, and was seated and re-seated (at the request of staff that I change!) half an hour later, after other guests arrived. During this time, no drink was offered. Once seated, water came 10 minutes later, along with the drink menu. No comment was made toward possible sake pairings with the food menu. Surely the staff or chef should know. The sake was served 40 minutes after the reservation. Do you truly consider this appropriate?
3. Appetizers – Miso soup served first. This is nonsense. Miso soup should come just before dessert. Oysters steamed in sake with caramelized minced onion. Another strong dish served. Then followed by the delicate and too mushy Hokkaido scallop with an unremarkable light soy. How very strange.
4. Nigiri – The fish is sliced much too thick. The fish should not be crunchy, but not twice dead, as the problem with the questionably-fresh scallop. The rice was flavored correctly, but served too hot. No "wasabi" was used in the nigiri, but two, which was likely colored horseradish, as there was no fresh wasabi rhizome grated during the service to prove authenticity. No ginger is offered in between fish to cleanse the palate. Remarkably average quality ikura, Alaskan salmon, and yellowtail – largely unsuitable to be eaten raw. Only now is ginger offered just before a poor-quality bluefin nigiri is served. The pickled ginger is in dire need of sugar. Do you need a recipe?
I invite you to study more.
