With fish from the famed Toyosu Market auction, Chef Eric Fralick and his sous chefs put on a great display of inviting hospitality and creative dishes with delicious food. I would heartily recommend this 1-michelin star restaurant for a fun evening with entertaining servers and sous-chefs.
Inside
The restaurant seats 8 patrons on a bright wood counter table.
Sashimi/Nagiri
Kuruma Ebi
Japanese Tiger Prawn cooked in coconut oil with lime and japanese fish sauce, mango puree, avocado puree, green apple sorel.
Bluefin Tuna Medley
Oma Tuna tartare medley of O-toro, chu-toro with white soy fresh wasabi, black fermented ginger, compressed cucumbers with the same liquid the ginger was fermented in.
Toro
I love Tuna, the O-Toro was very good.
Shima Aji
Just a beautiful piece of sushi, I've never had the Shima Aji before and enjoyed it.
Aori Ika
I had this before at Shingo in Coral Gables. It is just as good here, I think I am developing a taste for squid.
Hotate
Hotate is a Scallop. The nice part about this was the texture contrast with the dollop at the top of the sushi.
Shun
At this point in the meal, the portion of food is part of the Shun portion of the menu which generally means the seasonal food at its peak flavor. The meal really takes off from here with good flavored and creative dishes.
Hokkaido Uni
This was the best presentation of Uni I've had so far and probably one of the best dishes of the night.
Canellonni
What is not to like about King Crab stuffed into a canellonni style crust with a faint salt/vinnegar flavor and caviar to boot? Nothing, it was great and fun.Kano and Brioche
Affectionately referred to as a roast beef sandwich by other patrons, this was a tasty duck meat dish with thai mint, cilantro and basil served on a toasted brioche. I particularly appreciate that this took two weeks of prep to put together.
Ora King Salmon
New Zealand Salmon dry aged for 4 weeks and marinaded in miso and with orange zest. The salmon rests on a miso and tomato emulsion the salmon is served with a champagne foam.
A5 BMS12 Miyazaki Wagyu
Ribeye Wagyu, triple seared, seared for 1 minute, rested for 10 minutes in japanese whiskey with coffee and butter, then seared for another 1 minute, resting in soy sauce for 10 minutes, with final sear then a rest of 30 minutes.
This is served with a baby carrots, radish a bit of raspberry vingear and red wine sauce and japanese whiskey sauce that is prepared overnight into a final form of hollondaise sauce.
Desserts
I'm not much of a dessert person, but I liked all three desserts served in this meal. None were too sweet or too tart.
Ichigo and Foie Gras
Strawberries with Foie Gras, vanilla bean paste with confectionery sugar atop a pistachio shortbread cookie. Aged balsamic vinegar is added to the confectionery sugar for a bit of tart off taste.
Passionfruit and Rosemary
Passion fruit three ways, coconut three ways with rosemary overlaid into the dish. This dessert was magnificent in its balance.
Salted Banana Caramel
A fun dessert to end the night, taking you back to your childhood although mine did not consist of caviar. A house made chocolate cone with a banana creme and miso caramel with caviar to top.