Back to our regular Thursday evening dining routine. This was the last Michelin starred restaurant in SF at which we had not yet dined and was one added during the most recent guide. The restaurant only had 11 diners seated while we were there (pre-Covid, they sat up to 18). Decor was Japanese minimalist and very tasteful. It was funny that one of the chefs there said he recognized us and given that he previously worked at Omakase and Ju-Ni, that seemed like a good possibility.
They only had an omakase menu (prepaid with the reservation). We of course did the beverage pairing (both sake and wines). They had several add-ons (second picture) and of course we went for the caviar (Tsar Nicolina as expected), the Hokkaido uni (not the typical that comes in a wooden box in some kind of preservative, but in the round plastic container in liquid), and the Alba white truffle (which came in that morning (we asked)…we’ve often been disappointed with dried out white truffle) since they were in season (so at least we skipped the Perigord black truffle…so much restraint on our part, LOL. They also had A5 wagyu as an a a la carte course, but we passed on that).
I won’t go into every dish, but this felt like a bespoke experience…great ingredients, preparation, combination of flavors, very interesting wine pairings, excellent service. Some of the best sushi and sashimi we’ve had. My favorite course was the sashimi course with the squid with the uni sauce (to which they added our caviar and white truffle add-ons. this was to die for and they even gave us just a bit of rice to finish up this sauce), the bonito, and our uni add-on (was also seemed better tasting than the usual Hokkaido uni). Pacing was perfect (about 2.5 hours duration). We’d happily dine here again although some of the add-ons were a bit pricey for what you got, but at least I can’t complain about the quality of them. Definitely recommended.
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