| rev:text
| - So,
My wife and I often frequent this restaurant.
However, before I begin my review, you'll need to know that over the course of the past few months, there have been many changes to the restaurant.
The hours have changed considerably, along with their Head Chef, and Menu.
All of these things, I feel are for the better.
The atmosphere feels different with the new menu. The food items on the menu seem more thought out and intentional than they used to be. No more run-of-the-mill items on the dinner menu.
With these new menu changes come new prices, and portions. The prices have gone up a bit and the portions have decreased.(Dinner Items only, Teppanyaki and Sushi have remained the same price and portion, which is great!) The sense that I get from these new food items is that they are for enjoyment and not necessarily to fill ones belly. It's all about the flavor now! Presentation has increased dramatically as well. Every dish seems artfully prepared and presented in an appealing and clean manner.
Now, on to the dishes that I had and remember.
My wife and I attended a taste test session for their new menu. I believe we received a total of 8 dishes including dessert. I'll do my best to go over them and explain what they are!(Not in the order in which we received them)
First, I believe was the Tuna Poke. The fish was fresh and lightly seasoned. It was presented into a perfectly fried wonton bowl. The portion we received was bite sized and perfect for a single person. (I have not had this outside of the tasting, so I don't know if portions vary) This occurred a few months ago, so I don't exactly recall the specific flavors, only that it was a bit tangy/sour. It went well with the fried wonton.
Next, was smoked salmon and I believe smoked tuna or yellowtail(I honestly can't recall right now!) paired with assorted veggies and/or fruit. The salmon came wrapped around greens with a sprig or two on top. The sauce was a kind of orange, citrus-like sauce. Worked surprisingly well with a smoked salmon. The other dish, the fish was rolled separately from the veggies, which also included apples if I remember correctly. The tart of the apple really worked with the smoked fish and the sauce.
Next, I believe, we had a baked sea bass with green beans. The Sea bass and clean and buttery. Very mild on the pallet, while the green bean seemed to have been pickled. It had a very sharp vinegar taste that at first, was quite offensive to the pallet. Then you immediately take a bite of the Sea Bass and you forget how tangy the green bean was. They really balanced each other out.
Next, we had the Short Rib. The Short Rib was expertly cooked, the portions weren't anything to write home about, but again, this was a menu tasting, not a full blown meal. However, the meat was delicious. It came on a bed of a light sauce that really accentuated the full savory flavor of the beef. On top were deep friend garlic flakes. At first I thought these were almond flakes, but they definitely had a sweetness and kick to them that only garlic could.
Next, we had 30 hour pork. This pork was melt in your mouth good. Resting on a bed of Zucchini noodles, the savoriness of the pork with the tangy sauce on the noodles really created an interesting balance in flavors and textures. The meat breaks apart at each chew, while the noodles resist and give a nice crunch. A very interesting piece that I would definitely like to enjoy again.
Next, we had an eggplant salad. Personally, I am not a huge fan of eggplant. The only way I've ever really enjoyed eggplant was when it was covered in cheese, marinara, and then deep fried. The eggplant salad was very palatable, the texture of the eggplants was soft and very giving. The greens carried a freshness and pleasant tang to them. A quick snap from the pickled onions.
Finally, we have the dessert. The Butter Mochi. If I understood this correctly, this is all made in-house by the Head Chef. The Mochi doesn't carry the typical presentation, but it lays beautifully atop a bed of Coconut Custard. The richness of the Butter Mochi and chilled temperature and taste of the Coconust Custard go really well together. THe mochi usually comes out warm, while the Custard is nice and cold. The pairing seems to go well together and i am always left desiring more.
The price can become a little steep if you forget yourself, but the new menu is amazing and definitely worth trying. The new Head Chef really seems to know what he is doing. He also seems much more adventurous with his creations.
All in All, I would definitely recommend this place for dinner!
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