Hidden Omakase
2024/2025 Michelin Bib gourmand
Fall menu 11/8
Pear sake cocktail – tasted like poached pear with cinnamon
Course 1: ceviche w sea bream and Santa Barbara uni. It was tart and herbal (cilantro) I liked the uni and I have never before liked uni.
Course 2: sashimi course – orange mash Tasmanian trout, Kami lean blue fin tuna, marinated in zuke style. Served with tempura lotus root, shiso and radish. Liked better without the shiso. Trout was delicate.
Course 3: Amaebi sweet shrimp w brioche and garlic chive caviar. Hands down my favorite bite of the night; it just hit all the right spots, salty, acidic, a little spice, and richness from the brioche. This was served alongside a chawanmushi made from shrimp shell that was also very rich.
We were sat with Chef Brandon who told us they use real wasabi, house soy, and an accent on each nigiri.
Course 4: pen shell clam. This was sort of a mix between scallop-clam-mussel w garlic chili crunch
Course 5: ora king salmon – 10-15% larger than a regular salmon, more buttery, from the coast of NZ, topped with gomashio (toasted sesame salt)
Course 6: Same Karei (shark skin flounder) Topped w charred onion relish
Course 7: Silver punt rock butterfish with gochujang sesame
Course 8: Akahata (grouper smaller tougher side) with black sesame glaze
Course 9: hotate scallop w spicy Szechuan mushroom relish. It was soft, creamy, sweet.
Course 10: chutoro (med fatty tuna) topped with black garlic paste – this was my 2nd fave bite of the night.
Course 11: kaigami (horsehair crab local to Hokkaido sweeter than snow and Dungeness crab) with garlic aioli, togarashi, and lemon. This was a miss for me and maybe I had a bad piece but it had an off flavor that I could not get out of my mouth.
Course 12: otoro topped w kizani – pickled wasabi from stems and leaves. This was my 3rd fave piece; the kizani was fantastic.
Course 13: Uni from Maine – flavor is like Hokkaido and Santa Barbara mixed, a bit brinier – topped with nori paste. Again I have never liked uni but I very much enjoyed this one!!
Course 14: tempura fried pumpkin soba noodles butternut squash soup maitaki mushroom crunch
Husband ordered ala carte: A5 wagyu
Course 15: lavender ice cream w mascarpone cheese, pistachio crumble. Fantastic dessert, not overly sweet. Loved the texture of the pistachios. I was a bit disappointed that they didn’t have anything for my husband (severely lactose intolerant); we alerted them to this when we were seated. He said Resy didn’t have a place to denote this.
by LKayRB