Night five and no repeats yet I am starting to worry Morimoto's creativity will out last me.
Japanese ceviche sweet tomato caviar and fugu skin
mizugai, tairagai, and awabi, with ponzu the meat is in a cold scented broth of Veuve Cliquote, lime and cucumber, you retrieve the bites with a slotted label and dip them in the ponzu.
Fugu (blowfish) carpaccio the fugu is sliced and put on the plate with truffles, shiso flowers and various other herbs and immediately prior to serving hot olive oil is poured over it.
mongatsuo (pompano) and wagyu beef sashimi served with garlic soy for the pompano and ginger soy for the beef
buri daikon (poached king yellowtail) the collar
sushi: hirame and buri
kinkan ice cream half of a Japanese kumquat is flash frozen in liquid nitrogen, filled with yuzu ice cream, and topped with the unfrozen half of the kinkan
Kuromutsu kasuzuke Morimoto explained this as the greatest of winter fish seared, the pink is a pickled ginger root bud.
Sushi: uni and kohada
Kobe tritip with red miso and dashi foam a cut popular on the west coast, slow cooked with the red miso playing a roll like BBQ sauce
fugu risotto with Parmesan and truffles more a risso with egg added the aroma of the fugu came about 8 minutes after each bite behind that of the cheese and the truffle a very interesting phenomenon
isi ebi (spiny lobster) miso soup this dish is more about the lobster scented miso as apposed to the more American miso flavored lobster, the lobster meat was incidental to this dish.
Saiku sushi with squid and char roe
Hibiscus espuma, rose granite with green tea tuille wasabi also played a roll
Sake marinated fruits
This is terrific Augie!! I'm so glad to finally see it, and congratulations on the NY Mag link! xoxo!!
Posted by: Zari Webber | February 08, 2006 at 07:56 PM
Wow, that is incredible. No repeats for 5 days in a row?
I can't believe you went 5 times already, were these all walk-in or did you actually make reservations?
Posted by: Gerald | February 09, 2006 at 01:08 PM