Tuna sausage with cucumber, potato salad with corn
B-b-sole and tuna sashimi with ponzu, ankimo monkfish liver
When Duke first saw the pictures from the meal, I remember him saying that some of the courses looked pretty intense. The first sashimi course with the entire fish chillin' right on the plate was definitely intense. I mean... we were eating the flesh of the fish while the body was lying right in front of us. Intense.
Bluefin toro and amber jack sushi, hirame halibut and ika squid sushi
Deep-fried whole b-b-sole with nuggets and roe
Later, that same fish was grabbed from our plates with bare hands. The cute little missus of the restaurant (do I call her Mrs. Kantaro?) whisked the dreary, gray fish carcass away to the kitchen only to return with a golden, deep-fried whole fish. That was definitely intense.
Alaskan ikura salmon roe and Santa Barbara uni sea urchin sushi
Anago freshwater eel, spicy tuna hand roll and organic tamago egg
Mini chirashi and salmon sushi with cream cheese
But what else would omakase be? Omakase is the chef's table. It's his way of showing the guest how skillful, creative, and imaginative he can be. It's gotta be intense.
The only other place I've ever had omakase was at Wakasan in Westwood... another birthday outing. Wakasan's omakase involves more hot food items such as croquettes, hamburger steak on cast iron grills, chicken hot pot, etc. That experience, just like this one, was intense. You can read about it on Duke's blog.
Azuki red bean ice cream for dessert
Happy birthday, Ashley!
And thanks for the description, Duke. That one word said it all.
Until next time, let's all get S.O.F.A.T.
ML - 20110108