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| - Don't worry Other Mama, I'm still coming back!
If I could rate this place just on oysters alone, I'd give it 5 stars. The drinks were created with creativity and personal attention. Mixoligist David Steven Stephen English told us all about the restaurant and the concept that Chef Krohmer was aiming for as he handcrafted our drinks for us. And while the chef and owner has succeeded in some areas, others will hopefully improve with time.
Let's talk about the good first - the Oysters. The daily oyster selection is posted on the specials board. The prices are extremely fair ($1, $1.50, $2) for different varieties. They were extremely crisp and fresh tasting and the sauces added a lot to the flavor as well, even though they aren't necessary. I had literally nothing bad to say to this point.
So why am I giving it three stars for now? I think primarily it was the fact that we had a lot of trouble finishing the Chirashi Bowl - and don't get me wrong, we weren't stuffed or anything, it just lacked in both flavor and texture. The rice was overly bland - it couldn't help carry the delicate flavor of fish because it lacked in vinegar flavor. Most of the fish was decent, but the Ikura was severely deflated and/or popped. They looked unattractive and didn't taste any better.
Another dish that disappointed for me was the Pork Belly Kimchi Fried Rice. Now I get that you're trying to tone the kimchi flavor down to please the taste buds not so familiar with traditional Korean kimchi (thus, Fusion?), but the flavor just wasn't there. I mean I'm Korean and I've had kimchi fried rice probably 50 times in my life, and I wouldn't have put the word kimchi in the title. If you're going to put Kimchi Fried Rice in the name, I feel like you're going to have to risk the kimchi being a little strong. That being said, the mushrooms were a great addition, and the pork belly was really nicely done, if only lacking a bit of flavor. I wasn't a fan of how they were sitting on the side, almost as if an aside to the dish. I think I'd love it if it was chopped in and cooked with the rice to push that texture throughout the dish. If they can incorporate a little stronger flavor in this dish, it'll be amazing.
For me, the Yuzu Chicken Wings were the most intriguing of the dishes I had. The light airy and yet crispy texture was unlike any that I've had to that point. However, as others have said before, I didn't taste Yuzu in the otherwise delicious sauce.
Another disappointment for us was the Japanese Cheesecake - others had described it as fluffy and delicate - but to me it was thick and dense. What it was, however, was not overly creamy or heavy, which I do appreciate. However, the texture didn't really come out the way I think was intended. I did enjoy the overall flavor of the dessert though.
I love the decor and the atmosphere that they've created here. The staff was friendly, and the Chef was kind enough to talk to us and allow us to voice our opinions on his food. I'm actually looking forward to trying more of his food in hopes that it can reverse some of the impressions we got during our first visit. That being said, we're already coming back for oysters, and probably all the time.
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