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🙂 4/5 - Tiny restaurant of only nine seats, we've been trying for a
By 👻 @Alice C., 10/13/2022 3:00 am
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Tiny restaurant of only nine seats, we've been trying for a reservation for months on Tock and couldn't find it unless we were willing to go alone. Overall enjoyed the meal except that the sushi was a bit too mildly flavored for my palate. That said the non sushi dishes were very strong, and the service was very personable as well. The sake selection was a good size and we appreciated that we could order by the glass, carafe, and bottle, and they were generous in allowing us to taste a couple to decide.Our meal consisted of:- Japanese hairy crab from Hokkaido . Bought live, then steamed with a light soy dressing. Served cold. A great start!- Cuttlefish smelt from Hokkaido with ponzu sauce, chives, and grated daikon. Served cold. This is a more unusual dish and the sauce made it a lot tastier than other places. May still be a bit weird for folks but I didn't mind - Grilled unagi from Shizuoka . One piece was served with sea salt and kudashi juice. The second piece was served with Yuzu kosho. Served hot, lovely a crispy char. Really enjoyed this- Ankimo from Hokkaido. Boiled and then marinated in sauce overnight. Super creamy and the sauce was the perfect accompaniment. Best ankimo I've had- Marinated ikura over rice with soy sauce and grated yuzu peel. Marination on the ikura was a bit light and the ikura itself quite mild While the chef (one for all 9 of us) prepped the sushi, we were served: - Lobster chawan mushi. Good sized lobster piece on top and in the silky custard. Simple prep showing the clean ingredients - Japanese rice syrup with mountain yam and ginger. Served cold. Like a palate cleanser , but with a strange stringy texture which I didn't quite know what it wasFinally the sushi, served one by one with a light touch of soy and wasabi (fresh grated):- Ao Dai (blue snapper)- Amaebi (sweet shrimp) from Hokkaido - Chutoro. Liked how he gave a good sized piece - Katsuo - Japanese bonito. Marinated in soy sauce- Ohada - gizzard shad. Salt and vinegar cure - Saba - pike mackerel with ginger and chives. By this time I was feeling a bit disappointed with the sushi - while excellent quality, I wish there was a bit more cure / salt to bring out the flavors more, and the wasabi flavor could not be detected, so I asked for extra wasabi which was better- Akagai- blood clam- Hokkaido uni. Yummy but served a little too cold- Slow poached scallop with soy and mirin. This was a new to me dish, very interesting as it was cooked over low heat so not as soft as raw scallop The sushi was then concluded, and we finished with:- Matsutake mushroom soup. Extremely light broth (maybe a tad too light for me) to highlight the mushroom. - Kanpyo (marinated dried gourd) in a hand roll . Never had this in a sushi / hand roll before and really enjoyed it - Tamago but soaked with dashi so a bit wetter than usual, which was a nice change- White Sesame pudding with black sugar. Served with hojicha tea. Delicious!Sushi Shin would be a great choice for someone who likes very mild, clean sushi but personally I felt that the fish flavors were a bit too subtle for the first few ones. I've been to several Michelin starred sushi restaurants before and haven't had this problem before, but I can see how it's a matter of taste.
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