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  • Don't miss the new @NobuoAtTeeter headed by James Beard award winner Nobuo Fukuda formerly of Sea Saw Restaurant. Teeter House feels like a cozy home with separate seating areas and a 4-seater bar shared between a full alcohol bar and Nobuo's prep area. We sat at the bar right in front of Nobuo and were entertained the whole night by his artistic preparation of what I would call new-style sashimi, along the same vein as what Crudo is doing in Scottsdale - small plates of fresh raw seafood dressed with flavored oils and local in-season fruits and vegetables. Each dish excited the palate with creative combinations of flavors, textures and temperatures, such as the Hirame Carpaccio topped with hot sesame oil at the table. Unfortunately we missed the other side of the menu and will have to wait until next time to try the warm dishes. Although based on the mizuyokan we had for dessert, I am sure the kitchen puts out equally excellent food. The mizuyokan, a red bean pastry held together by gelatin or agar agar, had a velvety texture (a little firmer than panna cotta) and a perfect level of sweetness (less sweet than the cloyingly sweet versions I've had in Japan). The restaurant is located right across from fellow James Beard award-winner Chris Bianco's pizzeria and open everyday except Monday for lunch and dinner.
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