Amuse-Bouche: Besides the bottom-left bite, which I thought was way too salty, all the small starting bites were solid, with good flavor and texture!
Tuna: This was the only dish of the night I didn’t like a whole lot. The different cuts of tuna were served at a very strange, slightly warm temperature, the tomato sauce tasted very watery, and the tartlet it was served in was more of a dessert tartlet for some reason instead of a savory one, being too buttery and sweet.
Scallop: This dish was quite lovely. The scallop mousse inside the mushrooms you dipped in the sunchoke sauce tasted great. The meaty scallop was cooked/smoked for a short time over a very strong open fire, and served in a smoky mushroom-black garlic sauce. If I’m being nitpicky, the scallops they choose was perhaps a bit to sweet, but still a great dish.
Nanatsuohoshi Rice: While this doesn’t look great, it tasted quite wonderful. The rice was cooked in a donabe with vegetables, spices/herbs, and black truffle, and shredded Dungeness crab cooked with cultured butter was spooned on top. A wonderful dish with amazing richness, depth, and flavor, however I did find a non-trivially sized piece of crab shell.
Wagyu Short Rib: Perhaps disregard my opinion here since I’m not a huge short rib or wagyu fan, but if you do, you’ll love this dish. The matsutake-potato “line” was great, and so was the buckwheat tea-beef stock consommé and takoyahi with black truffle on the side. I do think the beef jus sauce could have had a more concentrated beef flavor though.
Orange: A great palate cleanser. White chocolate one biter with a powerful fresh citrus liquid inside that explodes in your mouth. The orange “taco” with orange cream was also nice.
Pear: A fantastic dessert and one of the best I’ve had this year! The pear entremet tasted incredible with tons of different textures, and it went really well with the pear ice cream and apple cider sauce, which I wish they gave a bit more of. The honey on the side was unnecessary and made the dessert a bit too sweet for me, but you can just leave it on the side as I did.
Japanese Melon: I didn’t personally get the hype. It tasted worse than many regular melons I’ve had.
Chocolate: A layered cookie with different preparations of chocolate that tasted great.
Magic Box: A pretty solid assortment of mignardises to end the night.
Overall a very pleasant experience at Ômo with fantastic service, and given the price of the Journey menu, I’d certainly recommend this place!
by CaviarGlutton
6 Comments
That annoying bowl in pic 5 is absolutely everywhere isn’t it
I grew up in pre Michelin starred Fla. Seeing restaurants with stars down there is absolutely wild to me.
I’m a fan of Ratino’s restaurants. I loved Jônt and had a very enjoyable dinner at Maass in Ft. Lauderdale last month. Haven’t been to Bresca in DC yet but hope to go soon.
The rice is a Jont signature dish. Had it last month and it wasn’t drowning in sauce
Ate at Jont recently and was similarly underwhelmed by the melon. Not sure if they meant to or not but they didn’t charge me for it which made it a lot less disappointing. That rice dish is unbelievable, looking at clay rice pots so I can try to make something like it at home
I’ve only done Michelin Star restaurants in Europe. Are there any differences in US restaurants?