Tonight’s dinner was at Sushi Tadokoro. It’s located in Old Town in a small strip mall next door to a liquor store. You almost wouldn’t even notice the restaurant front since it only had minimal signage. We had an early seating for the omakase dinner at the sushi bar. Sushi Tadokoro received their Michelin star in 2021 during the pandemic.

Menu is described as Edomae style using both west coast and Hokkaido ingredients with courses of appetizer, sashimi, warm dish, nigiri, clear soup, and dessert.

In general dishes were solid across the board. The sashimi course with the just killed live shrimp with the heads still twitching (can see a little bit in the video) was entertaining. They did not have us consume the heads at this point, but would take them back and prepare them either deep fried or grilled. The other pieces of sashimi were very tasty, the amaebi was good, the hokkaido scallops were sweet, kanpachi and bluefin from Hawaii were good and the toro was very tasty.

There was a chose for the warm course – either cod milt and ponzu and some japanese spices, which is right up Andrea’s flavor profile, and the miso marinated sea bass which is very much in my flavor profile. The ponzu with the cod milt was very flavorful. I love sea bass, but really this was good, but not great.

We had a good variety of nigiri (and I forgot to take pictures of the first few). There was one skewer which looked like it was chicken, but was a marinated tuna…very tender and flavorful. We were also served the shrimp heads that were presented but not eaten during the sashimi course. here they were either deep fried (andrea had hers that way) and I had mine grilled. They were very flavorful thanks to the marinade and plus the shrimp head is always very flavorful. We also received a hokkaidoi uni handroll which was simple, but very tasty.

Lastly came dessert which was either a choice of ice cream or a coffee flavored dessert similar to a panna cotta (I can’t remember the name for it) that the chef recommended since (and one of the other chef’s wife makes them). It was tasty, not overly sweet or heavy.

Meal took 2 hours. Service was mostly attentive and brisk. Our sushi chef was engaging and made the meal all the more enjoyable. Portions were just right for us. All in all it was a solid, enjoyable meal. Nothing very surprising or particularly innovative (and since we’ve been on this hedonic culinary treadmill for quite awhile, we always hope for just a bit more), but decent ingredients decently prepared.