We had the omakase for dinner, as well as the beverage omakase. So many courses, soooo yummy. The descriptions are sometimes vague, as I had a hard time both hearing and remembering everything they said. The Kobe shortrib might be the best, but it’s hard to choose.
- Amuse bouche
Salmon tartar with lemon and jalapeño oil
Blue fin belly tartar fresh and crunchy chives sturgeon caviar
Kummomoto oysters Japanese salsa, lime ceviche, jalapeño slice
Evolution 9 varietal blend
Oregon Snapper carpaccio ginger, apple
Morimoto Jumai Saki
Amberjack fish, micro-green salad, carrot oil, yuzu foam
Raspberry lemon soda
Spicy lobster creme fraiche
Kobe short rib, wasabi greens, vegetables, red wine reduction
Sushi: Tuna, amberjack, Bonita tuna, red snapper, clam
Sauvignon blanc dessert wine (I think. Not sure what she said.)
Ginger peach cheesecake
The pictures at the end are the inside of the restaurant: a rather phallic-looking table light, divider walls that changed from lime to pink/purple, and organic-styled ceilings and walls.