$250/pp, BYOB Reservations released about a month in advance, looks like March is already booked out.
Preface by saying – I’ll try any food once and I have an affinity for tater tots and processed cheese. My palate ain’t as fancy as some of ya’lls. 🙂
1. spot prawn & caviar – I liked this, they used the shrimp brains to season the shrimp and it was real shrimpy without being fishy. Caviar was present, I don’t really understand caviar. 2. Jeju Island Fluke w/ Ensui Uni – chef explained Ensui Uni is put in brine. This is better than ‘fresh’ uni out of the shell to me. It was firmer. This dish was lovely, and I wanted 5x the portion. 3. Iwashi Toast – this was the BEST dish. The sardine was pickled and sooo buttery, it melted as you ate it. There was no give when you bit into it, if that makes any sense. There were nice pickled peppers and some aioli mayo stuff too. 4. Scallop w/ Herbal Clam Broth – the clam broth was strong so it was hard to taste the scallop 5. Hokkaido Kinki w/ Yamaimo – the fish tasted fresh and the whole thing was like a very fancy Japanese fish and chips with the puree stuff 6. Abalone – the abalone liver was used in the sauce. It was strong and quite salty, the abalone was VERY tender and the sprinkly stuff was grated cod roe. Tasted like oceanic parmesan reggiano. VERY pleasant, not my jam, don’t need to eat it again. 7. Nagasaki Red Tile Fish – the scales were left on and fried. Crunchy fresh fish, the broth was mild and the seaweed was FRESH .. not dried, that’s what chef told us. 8. King Crab and Uni Risotto – this was nice, the chives flavor was prominent as was the crab miso guts and uni in the risotto. 9. Pixie Mandarin Sorbet – was excited for this after feeling like I made out with all the finest fish in the sea (hello south park Kanye west episode). Sadly, it was very bitter and astringent? Like the pith was pureed along the flesh of the fruit. It was real bitter
Closing thoughts – if you love seafood, this is a nice experience. burnt a hole in my pocket though. It’s like sampling the very best of the sea.
GreenGeese
Great content for the sub, it’s nice to get a thorough write-up in addition to just pics. Thanks much!
_its_a_SWEATER_
Yeah, no, I’m good.
But if the boss is paying…
getwhirleddotcom
Looks money! In every sense!
Is it literally just inside Kobawoo? While everyone else is dining on bosom?
Louisp89
The portion looks tiny. Were you full afterwards or did you have stomach for tatertots? In my case it would be tacos 🙂
5 Comments
$250/pp, BYOB
Reservations released about a month in advance, looks like March is already booked out.
Preface by saying – I’ll try any food once and I have an affinity for tater tots and processed cheese. My palate ain’t as fancy as some of ya’lls. 🙂
1. spot prawn & caviar – I liked this, they used the shrimp brains to season the shrimp and it was real shrimpy without being fishy. Caviar was present, I don’t really understand caviar.
2. Jeju Island Fluke w/ Ensui Uni – chef explained Ensui Uni is put in brine. This is better than ‘fresh’ uni out of the shell to me. It was firmer. This dish was lovely, and I wanted 5x the portion.
3. Iwashi Toast – this was the BEST dish. The sardine was pickled and sooo buttery, it melted as you ate it. There was no give when you bit into it, if that makes any sense. There were nice pickled peppers and some aioli mayo stuff too.
4. Scallop w/ Herbal Clam Broth – the clam broth was strong so it was hard to taste the scallop
5. Hokkaido Kinki w/ Yamaimo – the fish tasted fresh and the whole thing was like a very fancy Japanese fish and chips with the puree stuff
6. Abalone – the abalone liver was used in the sauce. It was strong and quite salty, the abalone was VERY tender and the sprinkly stuff was grated cod roe. Tasted like oceanic parmesan reggiano. VERY pleasant, not my jam, don’t need to eat it again.
7. Nagasaki Red Tile Fish – the scales were left on and fried. Crunchy fresh fish, the broth was mild and the seaweed was FRESH .. not dried, that’s what chef told us.
8. King Crab and Uni Risotto – this was nice, the chives flavor was prominent as was the crab miso guts and uni in the risotto.
9. Pixie Mandarin Sorbet – was excited for this after feeling like I made out with all the finest fish in the sea (hello south park Kanye west episode). Sadly, it was very bitter and astringent? Like the pith was pureed along the flesh of the fruit. It was real bitter
Closing thoughts – if you love seafood, this is a nice experience. burnt a hole in my pocket though. It’s like sampling the very best of the sea.
Great content for the sub, it’s nice to get a thorough write-up in addition to just pics. Thanks much!
Yeah, no, I’m good.
But if the boss is paying…
Looks money! In every sense!
Is it literally just inside Kobawoo? While everyone else is dining on bosom?
The portion looks tiny. Were you full afterwards or did you have stomach for tatertots? In my case it would be tacos 🙂