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| - Oh no, I feel real bad for giving only 3 stars when everyone here is raving about the food. I was so excited because the food shots here look uh-mazing. So last night, we decided to try the food out. I enjoyed the ambiance... just like their food, it had an edgy elegance and yet relaxed feel.
The food was presented beautifully, but unfortunately we had quibbles with each item. Great stuff - beet fries and an apple berry palette cleanser. The quibbles - the salmon toro sashimi was too cold, like it had to sit out longer from a freeze. Not good :(. The hamachi sushi had too much miso mixture that was very tart it just blew away the delicate hamachi. The pokuyaki pork belly was... just that... seasoned fatty pork. The other elements were all separate. If you like eating a lot of fat, then this dish is for you. The chicken kaarage was drenched in sauce. My longing for some lightness and a little crispiness was lost in what I thought was a muddled flavor. The brussel sprouts tasted good, but I think if you were to serve a deep fried item, you should serve it with other stuff. Not on its own, and not as a starter to a group of hungry people having dinner at 9pm. If not your evening just starts with too much grease. The shrimp tempura was not great tempura, and was served with a marmalade and a side of salt. Sorry, but this is not good fusion to me.
And finally, the exquisite looking Chokoreto dessert had too much icky cookie crumb in ratio to the good chocolate mousse, and the ice cream on top? Is lime. Very sour ice cream on top of chocolate goodness. It was not good :(. I am no foodie expert, but these details in fusion cuisine cause a successful transition from the traditional Asian flavors, to Western yumminess. And somehow, we left Yonaka with a reasonable but substantial bill feeling let down.
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