**tried to edit my first post and it wouldn’t let me, but re-posting here

I just wanted to say thank you to Mitch and all the MODs for a dinner experience I won’t stop thinking about any time soon.

Being at Kyōten on Wednesday as part of the Reddit dinner was nothing short of sublime. From the moment I walked in I felt taken care of, like I was at an old friend’s home. An old friend that puts together the most mind-blowing (some simple, some complex) fish combinations I’ve had. I’ve been fortunate to dine at some great restaurants across the city and country and dinner from Chef Otto ranks among the top I’ve ever been fortunate enough to be a part of. Even after 16? (I lost count) courses I didn’t want the meal to end. That’s not to say I left hungry either, because I didn’t.

Some highlights were the Monkfish liver (better than any fois gras I’ve had), tuna, out of this world (uni), and two desserts that were the perfect ending. One, the tamago (hope I have that spelling right), is made with midwestern corn, egg, and maple syrup. The sake pairings matched the dishes perfectly and I thought they did an especially nice job curating that selection too.

I could keep going for pages and pages. I ate at Maxwell’s Trading for a delicious meal last night and regrettably ordered the tuna tartare. It was delicious—but in my mind I don’t know that tuna will ever be prepared as well as I had it at Kyōten.

Chef Otto and his co-captain if you will, José, showed us a fun-filled, educational, relaxed evening. I hope to be back in his kitchen soon. I’m not great at formatting pictures on here but I hope you’ll enjoy a few.

2 – Monkfish liver

5 – Tuna

7 – Uni

8 – Kohada- to die for