Toroli is a Japanese fusion restaurant that was founded by Midori Pinti, Shiho Kanamaru, and Chef Taka Sakurai back in '10. This small intimate restaurant only has about 5 or so tables, mostly 2-seaters, so reservations are highly recommended! I was really excited to try this place out and made reservations weeks in advance. The hubs and I came here for an early dinner, where I tried their Miso Decadance tasting menu (6-courses with a Masuzake (aperitif; super strong sake), a salad (beets, and it was one of the best beet salads I've had - thinly sliced with a lovely vinaigrette), soup (light-brothed miso and more sweet), Gindara (absolutely delicious piece of cod - it was a lovely mix of salty and sweet, and the taste of miso was not overbearing - super delicious, and the cod was delicate and flaky), Foie Gras (marinated in miso sauce and then pan-fried, this is one of the better foie gras dishes I've had; served with slices of roast duck and brown rice tabouli with a touch of truffle oil - decadent and garlic-y), and a scoop of ice cream (I chose black sesame) or you can opt for a shot of sake; and, the hubs had their Toroli Special tasting menu (5-courses with a salad (beet salad), soup (light-brothed miso and more sweet), omakase (toro, covered with crispy garlic - super delicious), Paradis de la Mer (large California-like rolls that are filled with fish, battered and fried, topped with a rock lobster tempura, drizzled with teriyaki sauce, spicy mayonnaise, and tobiko caviar; the rolls, I wasn't a fan of, but the rock lobster tempura was perfectly cooked and delicious), and a chocolate ice cream (tasted slightly like brownies, I preferred this more than the black sesame). We also ordered a couple of additional plates: the Hamachi 'Mirin' (yellowtail marinated with sweet cooking rice wine and soy sauce, perfectly grilled - this was pretty delicious - flaky, delicate, and perfectly prepared) and the Filet Mignon (filet mignon served with brown rice and buckwheat tabouli, seasoned vegetables, and a porto reduction sauce - the steak itself was okay, but I preferred the tabouli, as it had a lovely garlic flavor to it). Service was unbelievable, as Ms. Anju warmly welcomed us, was super informative, and had a lovely sense of humor. You can see Chef Sakurai himself, all preparing each dish meticulously, as each dish came out beautifully-presented and super fresh. For our early anniversary celebration, we also were treated to a lovely chocolate lava cake that was probably one of the best lava cakes we've had - yum! If you're looking for an intimate, gem of a spot, try Toroli out :D
+beet salad :D
+Gindara :D
+Hamachi 'Mirin'
+Foie Gras :D
+chocolate molten lava cake :D
+chocolate ice cream
+tasting menus offered
+Japanese fusion
+ask for Ms. Anju :D
+Chef Sakurai in action! :D
+reservations required!
+friendly service! :D