| rev:text
| - Japanese in Las Vegas? Okay, let's give it a try-I thought. So I went.
Very good Izakaya. The chefs are trained by the head chef who has major skilss from Japan and from being a chef at Megu. Megu to me is a bit more flash than elegance, but here I go. Many things were very good, with a few minor disapointments. The head chef was trained in kaiseki which is amongst the highest forms of Japanese cuisine.
ROBATA:
Kurubuta pork cheak-this was great, with a real charcoal flavor from what I suspect is authentic Japanese charcoal. This pork cheak was more tough than some, but was a wonderful texture and flavor.
Kobe beef liver; I am not a big liver fan, but this was great. Usually well done cooking destroys kobe beef, but not here.
Kobe tendon-this was the best tendon I have ever had. I think it was braised first or something to soften the toughness. It was rich and buttery with delicious flavor of soyu and mirin.
Chicken skin and breast meet-This was so-so-breast meet tends to be a bit dry and so it was here. I would have preferred a greater array of chicken choices than this-perhaps chicken skin alone, or wish bone, or something much more exotic.
ODEN:
Pork intestine: Great flavors. Very earthy and comfoting. I think the soup needed a bit more mustard for my taste, but I could easily have asked.
Daikon: What's to say here.
SASHIMI:
Japanese sea bass; okay, but not out of this world. Fish wasn't as flavorful or well textured as I would have liked.
GREEN TEA SOBA:
This soba came pre-dressed, so there wasn't a dipping sauce. The texture was perfect-cold and firm. I had to ask for some wasabe for what seemed to me to be some needed balance, but perhaps I don't properly understand this dish.
VEGETABLES IN PONZU:
Very nice, the ponzu seemed to use real yuzu, instead of lemon. There was a bit too much of the dried bonito on top. It sounds like they get very very good bonito from Japan. Would have loved to try the miso soup to see.
SOYU:
Their recipe for soyu had a bit too much mirin or sugar for my taste. Reminded me of Megu, and I have always sort of wondered if Megu isn't a bit Americanized.
WASABE:
Wasn't the usual fake stuff of sushi houses; it was the frozen stuff from the Pacific Northwest which is quite good.
There was probably more. The assistant chef-who works in the front of the bar- was quite well trained in the U.S., though he was Japanese. The chef owner was in the back cooking, while this chef was at the bar preparing food. Didn't have the deep food knowlege of a major chef, but was quite good nonetheless. The sake was very decent and reasonably priced. THere were supporting chefs who were latin american or MExican.
This place is really worthwhile, and it can be very hard to get into. The chef has some serious skills and trains his people quite well. Consider a "kaiseki" meal here if you go. Probably nice to see what the chef can do with that.
|
![[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)