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  • Following one of my favorite Yelpers review (shout out to Philly T!) I stepped in for a quick bite the day we had a sitter for the evening. Starved from luxurious cuisine for about a month I could not have been more excited to find Japaneiro to be the perfect amount of silver spoon in a strip mall. The chefs are as magical as unicorns. To find this caliber of skill in each plate offered at the most nominal of ranges is evident that the owners are either well trained chefs who love what they do, or are quite too humble for their own good. Japanese-French fusion has been happening for quite some time. Japaneiro takes this genre of cuisine much more seriously. Sure one could state that the location isn't quite Las Vegas Blvd. Then again if you are that type of person, you still are only 7 or so miles away if you need something fancy to look at. I based this review mainly on the dishes served. Also upon entrance we were greeted warmly by the staff and chef was also very welcoming throughout. There is not a lot of seating by normal standards. Which just makes things more intimate. "The Board" was our menu that day. We started with the Bone Marrow with Truffle Butter & wonton chips. This was a most filling and decadent bone. It could not have been more rich or warming for the season. I found the broiled gelatinous goodness to be expertly timed and not losing much of it's substance or flavor as I've tried elsewhere. The truffle flavor incorporates subtly with the entire entree and the light crisp of the wonton was a perfect binder. 5/5 Seared Scallops with Uni. How could I explain this differently from the other times I have tried this combination? Well, this time it was done right. Large sweet snappy scallop subdued and surrendering oceanic sweet uni flavor deeper into each bite. The warmth of the slightly seared scallop combined with a cool seaweed salad spoonful underneath it all. Okay. That basically explains it. Next time I'm ordering 4 of these to myself. 5/5 Uni Chawamushi with Ikura. A new adventure for me! Strange are the ways that the honorable sea urchin has been mixed into cuisine. This was certainly a change of pace for my Uni addiction. Dig into the custard and divulge some uni and a few pops of roe on to your spoon. The softness of custard gives uni a place to mingle and the salty Ikura contrasts the situation. I need to study this Chawamushi dish further before I can give a premature rating. I do know I love uni and ikura thats for sure! Now for the Foie Gras. I wish I could remember what exactly was in those sauces! I really do because I am known to keep Foie stocked in my house and every month or so I have a break from my seafood diet and sear up a slice. I realize that there is no way I could possibly replicate Japaneiro's version, yet still. A thick sauce of a very umami tart miso-like consistency was cooked on top and a light and bright sauce was set aside that had a hint of acidity. Appropriate. 5/5 Ny Steak with mustard and truffle sauce. Ny is a perfect cut for medium rare. I don't have beef very often but I had to try this. Tender pre cut and organised beautifully. Take a slice and dab onto the mustard then dip it into the truffle buttered sauce and take a bite. Devoured this lovely slab of beef in record time. 5/5 Don't be put off by what surrounds the table. Take a bite and close your eyes. These plates hold exquisite quality and the value is the only thing at a premium. You see my star rating. I will be watching Japaneiro very closely.
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