rev:text
| - Huminahuminahuminayummmmmmmm. I had a wonderful meal here!
yellowtail serrano- so sadly I can't remember, but instead of the yellowtail, we got a different type of yellowtail that was butterier than regular yellowtail. Can a sushi expert help me out here??? Anyway, it was sitting in a blood orange sauce with little serrano peppers and micro cilantro. The presentation was beautiful and the dressings were subtle, not cutting into the glorious stand-alone flavor of the fish itself.
foie gras torchon - two slices of foie gras with a nicely sized scallop, and an oyster. break it down! - I would have liked to see the foie gras seared, but that's ok, that's ok, it was still a decadent heap of fatty goodness that dissolved on my tongue bite after bite. The oyster was perfectly cooked, which is to say, nearly not cooked on the inside. It was fresh and delicious, but I could lose the weird crunchy balls that had been sprinkled no the top. Nearly ruined it for me. And lastly the japanese oyster sitting in the middle off the plate was to die for. Meaty, fresh and not fish. It didn't taste horrendously like the sea. It was covered in watery, salty juices. It was just a clean, fat, oyster.
Toro and scallion roll - there's not much to say. They make this everywhere because it's a classic and it works. The fish was good, the rice was good, it was a solid roll, But not if you're looking for something special.
Uni sushi- Since this is synonymous with awesome, there is nothing more I can say.
And the Bellagio is such a beautiful and romantic place. You really can't ask for more for a lovely, romantic, dining experience.
|