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😍 5/5 - Overall an amazing experience with a generous portion of
By 👻 @Elicia Y., 08/05/2022 3:00 am
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Overall an amazing experience with a generous portion of "fancy" comfort food. We paid the same price for a set menu at a fancy French place several weeks prior, but I had a much better dining experience here with both the food and the atmosphere! Maybe because our palates are more adapted to Asian cuisines, and the vibes here are way more relaxed, fun and intimate. We had more than enough to eat. Super glad to have come here for a special occasion (my freshman year roommates and I's last dinner together before our official college graduations).My friend called to make a reservation for omakase. Monday showed up as closed on Google Maps, but they actually still open for omakase by reservation. Will come back to try the "regular" restaurant yakitori and izakaya sometime.A cute enclave in the Mission district with outdoor patio vibes and cool indoor seating options. The booths were very intimate, and they get super dark later in the evening with some candles and skylights. Would try sitting at the bar if I come here alone or in a party of 2. There were string lights and lanterns hanging across the walls.Here are the courses for the seasonal omakase menu on May 16, 2022:Zensai, ranked (refreshing, tasty)1. Monterey Abalone with Flowering Rapini2. Wadaman Sesame Tofu with Half Moon Bay Wasabi (pudding-like, not salty)3. Santa Barbara Spot Prawn with Tosazu Zeri (remember to eat the brains haha)4. Smoked and Grilled Sonoma Liberty Duck Breast (very interesting flavor, a little bland)Owan: Spring Chawanmushi with Riverdog Farm Eggs, gulf shrimp, sugar snap peas, asparagus and fava beans (not usually a huge fan of steamed eggs, but this actually tasted like a pudding. the beans and peas added to the texture -- crispy, naturally aromatic and succulent)Sashimi: Ehimi Sakuradai Sea Bream and Kuromaguro Bluefin with Half Moon Bay Wasabi (can't go wrong with this -- bluefin = both tuna and fatty tuna)Agemono: Soft shell crab and chrysanthemum greens tempura with ten tsuyu, grated daikon and ginger (yummy, crispy, juicy yet still light; don't forget to use the dip!)Yakizakana: charcoal-grilled California king salmon yuanyaki with meyer lemon (this was okay; could have been more tender. it looked like Sablefish)Okowa (was pretty full by the time this was served so we packed most of the rice to-go)- rice cooked with California bamboo shoots and shiitake with ume sesame (extremely delicious, comforting yet so unique. probably favorite dish of the meal)- Miso soup with Rintaro tofu and roasted Maitake (i usually don't like miso soup but i enjoyed this)- Karashi daikon, Rintaro umeboshi and takana pickle (mix it into the rice!)Dessert: parfait with bing cherry ice cream and langues de chat (very refreshing, melts-in-the-mouth sorbet, light cookie, sour & sweet cherries)
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