As Kotan promoted to Tabelog Silver, I was really looking forward to this meal.
Food:
-clam soup, sansho. Too salty, too peppery.
~tako
-mehikari. Very salty.
-mozuku "somen", shaved karasumi. Believe this was futo mozuku, the textureless variety, plain in taste. I prefer mozuku when it has a stringy and snappy texture, the vinegared ones. Seems the shaved karasumi here was going for that pasta emulsification effect. Didn't come together.
-chawanmushi, sakura ebi. Oil from the sakura ebi overpowered the chawanmushi.
-ankimo takuan. Very salty. Might work if you nibbled on this throughout the meal between nigiris.
+managatsuo. Flaky, chunky, sweet.
~kohada
~madai
~akagai. My favourite shellfish, it was not as irony, sweet or crunchy as I'm used to.
~otoro
~chutoro
~akami zuke
~aji. Plump, meaty, fatty, but it was sliced very large so the taste from chewing became very overwhelming (didn't help I was slowly feeling full).
-ishidai. Clean tasting white fish.
~akagai himokyu. Himo didn't do much texture or flavor wise. It was kind of limp. So it tasted of cucumber and sesame.
+kuruma ebi
~murasaki uni
~miso soup
~anago
+tamagoyaki
Unfortunately Kotan wasn't for me. Got to enjoy the novelty of new neta, but that's about it. Otsumami was very salty. Japanese regulars next to me enjoyed it though, they ordered all add ons: sumi ika, aori ika, madai (red / white), 2 other neta I forgot, and requested kohada (?) maki, ankimo taku as a gunkan. From a CP perspective, it's well worth it, very filling (I only ate a light sandwich for lunch and was stuffed by the end).
I still haven't been all that impressed by high end sushi. Hoping Sawada or Miyakawa will change my mind.
Lastly, I don't know how some of you guys manage to do multiple meals or even back to back lunch and dinners.
3.3/5
by lexicalsatire