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| - When you come to Gingko don't come here for the americanized rolls. Put yourself in the chef's hands and do the omakase tasting menu. This place is really tiny and a great dining atmosphere when you are doing a menu type as such. With this place you can get down with how your food is being prepared in front of you and the chef gives you such a personal experience. The waitstaff were also very friendly and attentive. I am so sad that in my frequent travels to Cleveland I have not found this place sooner. It was such a good and tasty experience I now have it on my must dine list every single time I come to Cleveland. The quality of fish and ingredients is just superb. Although, I didn't taste any of this, the chef did a tasting for a group next to me of certified wagyu beef from Japan. Not your fake wagyu slider type meat you get at the run of the mill joint. I would say if others did not have a good food experience here, they haven't tried fine dining Japanese food or have never tried amazing quality fish. So I don't have the greatest of listening to heavy Japanese accents, but I will try my best to label my courses. The first appetizer course was of 3 small bites: marinted herring wrapped in seaweed and kampyo, then a tiny crab, and gochujang marinted cucumber salad with snail? clam? The second course was my favorite and would loooooooooove an entree sized portion of this. It was black cod marinated in a special marinade from the chef's hometown in Japan. Accompanied by shaved asparagus and daikon with a white miso sauce. In my opinion the cod itself was sooooo tasty it didn't even need the white miso sauce. The next course was a sashimi plate of the regular suspects: tuna salmon, mackeral, fluke, amaebi, red snapper and white tuna. And although they were the regular suspects, the quality of fish reminds a high caliber japanese restaurant in LA, that I've dined at. The 5th course was a nigiri the usually pricier stuff: otoro, hamachi, lighty torched scallop topped with uni, torched salmon, and unagi. I've never had a torched nigiri salmon in that fashion and it was such a great new experience. The texture was unbelievably silky texture despite it looking almost seared. They also came back with the fried head of the amaebi from the 4th course. There have been times where it is not fried well and I have a bite and I'm done, but it was fried very crispy, not burnt, with matcha salt. For the dessert course they said that I could choose or continue with chef's choice. I continued with chef's choice of course which was a green tea cheesecake, ginger shortbreak cookie with strawberry sorbet on top. The green tea cheesecake wasn't my favorite mostly because I like a very strong matcha flavor and this was very mild. Also the ratio from cheesecake to cookie was off (needed more cookie). I told them as such and they were actually kind of grateful for the feedback. Another reason I may not have liked it as much was because I was probably stuffed to the brim with the amount of food and having a heavy dessert was difficult. The strawberry sorbet on the other hand was on point and fresh and ended up just finishing that instead. Chef Noma, Helen, and Quitin....thank you so much for your great service, hospitality, and above all else amazing tasting japanese cuisine.
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