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  • Despite the many accolades Tamari received, I walked in a skeptic. Fusion done right makes amazing meals, but more often than not, the word "fusion" signals gimmicky, pretentious, and over-priced menus. It took me two visits to conclude: happily, this is not the case at Tamari. Tamari's ace card is that they do fantastic sauces. This is especially apparent in the three dipping sauces (ponzu butter, ginger, and chimichurri) that accompany the robata grill items. Each sauce has its own subtle and complex flavor, and taken as a set, the three contrast well against each other. In other dishes too, the sauce shows the most depth: the mango sauce for the filo wrapped shrimp carefully balances the sweet and the sour; the balsamic reduction and fig compote in the beef tenderloin dish may look like just a bit of decorative flourish on the plate, but even the tiniest dab is potent with a rich, velvety sweetness that impacts the entire dish; the cilantro-mint chimichurri for the lamb lightens the palate; and the heat from the sambal for the pork belly cuts the fat. The main ingredients themselves are well prepared (i.e., the meats are cooked to an appropriate temperature; the veggies have good texture), and the dishes are well composed -- living up to the fusion concept. Even without the sauces, these would still be considered pretty good dishes; but the sauces bring them to the next level. A practical aspect I like about the restaurant is that the portions are small (with a reasonable food:price ratio) so that you can order many tasty bites without breaking the bank. They have a decent sushi bar: fresh, succulent, some creative rolls. They mostly played the sushi offerings straight, though, and I suspect it's not the best bang for the bucks. Another course I'd pass on is the dessert. Although the cayenne chocolate mousse is interesting at first, the heat overpowers the rest of the cake by the end; the green tea cake slice I had was a little dry and the coconut shreds in the icing were overpowering. The place gets packed quickly during dinner time, even on week nights, so expect a 20-40 minute wait. Better, show up around 5:30 to take advantage of the "happy hour" when the robata grill items and the cocktails are on deep discounts.
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