| rev:text
| - My birthday was topped off with my coveted reservation at Kabuto last night. I was able to get reservations only at 8 PM, so we entered on time and were seated at the bar. We ended up next to the GM and Lead Sommelier of Sensi, who knew both Misti Y. and Bobby Y. well, and when I got to work today, I learned my supervisor knows them as well! It is a small world.
I ordered sparkling rose and Eric R. the moscato d'asti - we were celebrating after all! Also, iced green tea for me and hot green tea for him. He opted for the nigiri set and I ordered the omakase. We spoke with our bar-mates and the chefs about our upcoming trip to Japan. It almost makes me nervous thinking about it!
We started with the pineapple sake apertif (made in house) - went down easy and very refreshing. Appetizer: ankimo with wakame and cucumber. Delicious. Next, the chef asked if I wanted my sashimi and grill courses first, and then Eric R. and I could have sushi courses at the same time. We agreed. I shared my sashimi with Eric R. (tuna, cherry salmon, white snapper + daikon, wakame, seaweed noodles but not kelp - I asked).
Next, grill course was grilled snapper tail, boiled mantis shrimp (purple shrimp that tasted almost like soft shell crab - amazing), and small clam sliced. Then we began the sushi course. We started with blue fin tuna, golden snapper, shad, king of squid, tamago, anago, and cherry salmon. The confusion began here. We had ordered our meals with one chef, but the other chef made the sushi course for us. He mixed up who had nigiri set and who had omakase. So I ended up eating Eric R.'s dinner for a time, and we realized it and felt embarrassed. I definitely did not want to complain, but I did not want a hungry husband at the prices we paid. We mentioned it to the chefs and Eric R. received his remaining pieces. So they generously had given me extra nigiri on the house.
We had triangle (back of tuna, fatty), jack mackerel, ikura, uni, orange clam. Then Eric R. ordered extra at that point: dharma snapper (because it was the last piece, it was on the house!), halfbeak (he had the last of that too haha), and black grouper, which was his favorite of those additions. We forgot to get sweet shrimp until it was out as well. Next, we each received negi toro handrolls. Then I got a delicious miso soup with tiny mushrooms that had amazing flavor. Eric R. asked for a bowl of sushi rice. Lastly, dessert. We ordered one strawberry layered crepe and the house made mochi, but since we don't like peanut butter we got 2 vanilla and 1 matcha. After dessert, we received a different type of hot green tea to end the meal.
Overall, it was a unique, 2 hour experience, a very calming and special one. It is very different than high energy, large, fast-paced AYCE joints for sure. Every cut of fish is fresh and special for the day. When we were served nigiri, the chef told us the name and origin of the fish. The real wasabi was WOW! The service was a tad slow - it was very difficult to get our non-alcoholic drinks initially and I don't like to drink too much alcohol before eating, and it was very hard to track down a server and get refills on water and tea. The kindness of the servers and the willingness of the chefs to answer our questions and to correct the mistake in who was eating what made it a very stellar experience. Due to the fact we will spend buku bucks in Japan for 2 weeks, I do not know if we can return to Kabuto any time soon but I highly recommend it for a special occasion. Reservations required.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)